Tomato Mustard Herb Tart from “What’s in Your Pantry?”

by Debbi Dubbs

Variations on this tart are endless, look for unused jars tucked in the back of the pantry for toppings. Brush the crust with basil or tomato pesto instead of herbed mustard; grated gruyere instead of fontina.

1 recipe pate brisee
1/4 cup Dijon mustard
2 tablespoons fresh herbs, minced
1/2 pound fontina cheese, grated
3 medium roma tomatoes, sliced
1 tablespoon Parmigiano-Reggiano
Salt and pepper to taste

Pre-heat oven at 400 degrees. Pre-bake the shell according to directions in Pate Brisee recipe. Let cool to room temperature or cool overnight.

Spread mustard over the bottom of the tart shell, top with fresh herbs and sprinkle with fontina cheese.

Arrange tomatoes in an overlapping circle and season with salt and pepper; sprinkle with Parmigianno-Reggiano

Bake until the cheese is melted and tomatoes are slightly wilted, about 15 minutes

Garnish with fresh herb sprigs. Serve at room temperature or slightly warmed