Sweet Tomato Mustard Tart
- 3 t. quick herbed mustard, recipe follows, made with basil
- 1 ten inch pate brise tart shell, or pie shell, uncooked
- 1/2 lb. gruyere cheese, thinly sliced
- 6 ripe tomatoes, sliced about 1/4 inch thick
- 3 tbsp. brown sugar
- salt and pepper to taste
- fresh basil for garnish
Quick Herbed Mustard:
1 1/2 cups Dijon mustard
1/4 cup or to taste chopped fresh basil, mint, thyme, chives, marjoram, rosemary or other herbs of your choice
1 1/2 Tbsp. dry white wine
Mix all ingredients together well, put in sterilized jar with tight fitting lid and store in cool dark place for up to 3 months.
Variation: Mustard Provencal: Replace fresh herb with 1 heaping Tablespoon of Herbes de Provence, soaked in wine for a few minutes to soften them. Or try the same amount of Fines Herbes. Either would be good with beef.