Tomato Tart

By amaliana

This French-style tart could be given an Italian flair by substituting basil for the mint and mozzarella for the Gruyere. Offer it as a starter or present it as a light main course for a luncheon.

Ingredients

• Pie Pastry
• 3 large tomatoes, cut into slices 1/2 inch thick
• Salt and freshly ground pepper
• 2 tablespoons Dijon mustard
• 3 tablespoons chopped fresh mint
• 1/4 Gruyere or Emmentaler cheese, cut into 8 thin slices
• 2 eggs
• 1 cup heavy(double)cream

Details

Servings 8

Preparation

Step 1

On a lightly floured work surface, roll out the pastry dough into a round about 12 inches in diameter. Carefully transfer to a 10-inch tart pan with a removable bottom, or pie pan, pressing it gently into the bottom and sides. If using a tart pan, cut off the pastry even with the rim; if using a pie pan, turn under the overhang and flute the edge decoratively. Place in the freezer for 30 minutes.
Meanwhile, using your fingers, carefully push out the seeds and watery juices from the tomatoe slices. Sprinkle the sliced tomatoes with salt and place in a large colander to drain for 30 minutes.
Preheat an oven to 350.
Remove the tomatoes from the colander and pat them dry. Using a rubber spatula, spread the mustard evenly over the bottom of the pastry shell. Sprinkle with the mint. Top evenly with the cheese, then place the tomato slices over the cheese. In a small bowl, beat the eggs and cream until blended. Season with salt and pepper to taste. Pour over the tomatoes.
Bake until the pastry is pale gold and the custard is set, about 30 minutes. Remove from the oven, let rest for 10 minutes, then slice into thin wedges and serve.