Tomatoes slump and caramelize over melted Gruyère while the crust turns golden, and underneath, a layer of Old Style Mustard from Domaine des Terres Rouges, grainy and robust, adds its pleasantly tangy bite to every slice.
Serves 6 · 1 h
- Line a 9-inch (23 cm) tart pan with 1 sheet of store-bought pie dough and prick the base with a fork.
- Spread 3 tbsp of the old style mustard over the dough and cover with 3 1/2 oz (100 g) grated Gruyère.
- Arrange 3 to 4 sliced tomatoes on top, overlapping them, then drizzle with olive oil and sprinkle with herbes de Provence.
- Bake at 400°F (200°C) for 35 to 40 minutes, until the crust is golden and the tomatoes are lightly caramelized.
- Let cool for 10 minutes and serve warm with a green salad.
The star of this recipe: Old Style Mustard, by Domaine des Terres Rouges.
