4 large firm and ripen tomatoes, sliced thinly, and dried with paper towel
3/4 cup Gruyere cheese, grated
1 pie crust
a few basil leaves, sliced thinly (optional)
fresh thyme, chopped thinly
1 tbsp. mustard
sea salt and pepper for seasoning
tart pan with removable bottom
some melted butter
some olive oil
1) Preheat oven to 400 degrees F. Brush melted butter on bottom and sides of tart pan.
2) Gently place the pie crust on over fluted tart pan and press the dough to the bottom. Trim off the excess dough from the sides of the pan with a knife. Prick the bottom of the crust with a fork to make a few holes.
3) Spread mustard over the bottom and sides of crust; and sprinkle some cheese, and basil (if used), and thyme. Next, place sliced tomatoes on top, in overlapping circles. Season top with salt, pepper and leftover basil or thyme. Drizzle some olive oil on top. Lastly, cover the top with a generous layers of cheese.
4) Place in oven and baked for about 20-25 minutes, until the cheese is golden brown and the crust has pulls away from the pan. Remove and cool before serving.
Tips: I find the crust to be slightly soggy, due to the excess juices from tomatoes. You could pre-bake the crust before adding the rest of the ingredients.