Mustard and Tomato tart was a dish introduced to me by my aunt when I was a teenager. It is a specialty of the Lyon region of France. Best if made with freshly picked Roma tomatoes, but small varieties of tomato like Early Girl will also work nicely in this dish.
1/2 lb of thinly sliced swiss cheese
6 small to medium tomatoes, thinly sliced
1 pie crust
1 handful of fresh basil, finely chopped
1 1/2 Tbs Dijon mustard (I prefer the kind with horseradish added for this tart)
salt and pepper to taste
Preheat the oven to 400 F. Roll out the pie crust on a non-stick baking sheet. With a pastry brush, spread the mustard completely covering the entire crust. Layer the cheese slices so that they cover the entire crust. Arrange the tomatoes on top either in rows, slightly overlapping one another or in one large spiral starting in the middle. Top with basil, salt and pepper.
Bake in the 400 degree oven for 30 minutes. Serve hot or room temperature. Serves 6 as an appetizer or 2 as a main meal.