This is just too good to describe! I had been wanting to make a tart like this for a some time – bought the tart pan and everything – and now that I have tomatoes a plenty from the garden, it was time. I have this filed under Breakfast recipes, but I made it as part of a spread for Easter. Despite how absolutely gorgeous this tart is, it was surprisingly easy to put together. The tart was inspired by a similar recipe at www.crespeou.com.
Herbed Tomato Mustard Tart
- 1 Perfect Pie Crust recipe
- 2-3 medium tomatoes, thinly sliced
- 3 T Grey Poupon Country Dijon mustard
- 3 large eggs
- 6 T milk
- 1 T Grey Poupon Country Harvest whole-grain Dijon mustard
- 1 t each kosher salt
- 1/2 t pepper
- 1 1/2 cups Vermont white cheddar
- 2–3 T fresh herbs, finely minced (I used parsley, oregano, basil, and chives)
Preheat to 400F.
With oil spray, lightly spray the bottom of a standard-sized (9-9 1/2 inch) tart pan with a removable bottom. Roll out dough large enough to fit the tart pan; press firmly into bottom and up sides of pan, trimming along top edge as needed. With the back of a small spoon, spread Dijon mustard evenly across the bottom of the tart shell. Place tomato slices atop the mustard-coated tart shell in a circular pattern, covering the entire bottom of the shell. Sprinkle the cheese evenly over the tomato slices.
Whisk the eggs, milk, and whole-grain mustard till blended. Add salt and pepper. Pour evenly over tomatoes and cheese. Sprinkle the herbs evenly over the egg/tomato/cheese mixture. Bake 30 min or until the top of the tart is puffed and light golden brown. Let rest for 5-10 minutes before cutting. Good served warm or at room temperature.