French Tomato Tart Revised

Here is my standard French tomato tart (click on link)......usually made w/ a store bought pie shell, a layer of mustard, some amazing summer tomatoes and Gruyere cheese.

I saw my friend Eileen's tart, and I had tart envy.

I used my heirloom Jersey tomatoes (the best!), and did it her way this time, by adding an egg to the mustard layer!
Interesting.

I added some homegrown green beans to the top and subbed in cheddar cheese (cause I had no Gruyere), and dotted w/ some olives.

This is so basic and SO GOOD.

Make it if you have some wonderful summer tomatoes. Store bought pastry crust is fine.

French Tomato Tart (adapted from Living Tastefully):

1 unbaked 9-inch tart shell
2 tablespoons Dijon mustard
1 egg
1 cup freshly grated Gruyere or Cheddar cheese
enough heirloom tomatoes, sliced 1/4-inch thick, to cover bottom of tart shell
handful of Nicoise olives
1 tablespoon olive oil
sea salt & freshly ground black pepper

Preheat oven to 375F.

Whisk the mustard with the egg and spread over the prepared pie shell.

Next, add the shredded cheese.

Lay the sliced tomatoes in an overlapping fashion and dot with some olives.....I added the few garden green beans I had, but you don't have to.

Sprinkle everything with some sea salt & black pepper.
Drizzle w/ a small amount of good olive oil.

Bake at 375F for 30 minutes.

Garnish w/ fresh oregano leaves.

I LOVED this tart at room temperature. Make sure you let it rest for at least an hour, so it solidifies and is no longer wet.

The best.