Tuesday, September 18, 2012

French Tomato and Mustard Pie

Summer is coming to an end in New York. In fact, I'm pretty sure it's already over. In California, September would buy me at least two more months of warm weather. As a send off to summer, I decided to try making a summery French tart.

This traditional French tomato and mustard pie, otherwise known as a Tarte aux Moutarde, makes a great brunch/lunch/dinner for a weeknight. You can make your own pie crust, but I opted to use a regular pre-made 9 inch deep dish crust instead.

French Tomato and Mustard Pie


1 9 inch deep dish pie crust
A mixture of grainy brown mustard and yellow English mustard (use a mix of mustards you like most) enough to make a thin layer that completely covers the bottom of the pie crust
3 very large ripe tomatoes thinly sliced
6 slices Swiss cheese
1 tablespoon olive oil
Black pepper to taste
2 tablespoons herbs de Provence


Step 1: Dry out tomato slices on paper towels for 30 minutes. Blot with paper towels if neccessary. You do not want a watery tart.
Step 2: Preheat oven to 375 degrees and bake pie crust for 10 minutes and cool
Step 3: Cover bottom of pie shell with a layer of mustard and top with cheese slices, then top with tomato slices overlapping each other in a circular pattern
Step 4: Top tomatoes with olive oil, black pepper and herbs de Provence
Step 5: Bake for 20 minutes

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