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.