Sweet Tomato Mustard Tart

Lynnda Cloutier


A flavorful dish for lunch or a light supper. For a more Italian flavor, substitute mozzarella cheese for the Gruyere.Source unknown

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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

Directions Step-By-Step

Preheat oven to 425. Bake crust for 10 minutes, remove from oven and cool slightly. Spread mustard over bottom of cooled crust. Top with cheese, then tomatoes. Sprinkle the brown sugar over tomatoes and season to taste. Bake til crust is golden brown, cheese is melted and tomatoes are tender, about 15 to 20 minutes. Garnish with fresh basil.
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.

About this Recipe

Course/Dish: Vegetables