Tarte aux Moutarde (French Tomato and Mustard Pie)

Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 415 Calories

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 recipe unsweetened pastry for a 9-inch single crust pie
• ½ cup grainy brown mustard
• 3 large ripe tomatoes, thinly sliced
• 6 slices Swiss cheese, about 1/4-inch thick
• 2 tablespoons herbes de Provence

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.

Step 2

Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.

Step 3

Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.