Lyon, France is considered by some to be the gastronomic capital of the world. I moved there with the intent to learn this cuisine. This French tomato tart is not only a family favorite, but it's a very typical Lyonnaise dish. There are a lot of tomatoes in Lyon in the summertime, so this dish became a staple. It's wonderful for picnic lunches, and any leftovers are great as a next-day treat.
Ingredients
- 1 refrigerated pie pastry , 9 inch
- 0.5 cups grainy brown mustard
- 6 slices Swiss cheese , about 1/4-inch thick
- 3 large ripe tomatoes , thinly sliced
- 1 tablespoon olive oil , or as needed
- 2 tablespoons herbes de Provence
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
-
2
Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
-
3
Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.
Nutrition Facts
Per serving
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