Your tastebuds will dance from the bite that the Dijon mustard adds to the sweetness of the tomato, contrasted with the saltiness of the olives and anchovies. A purchased pie shell can make things easier if you choose.
1½cupsunbleached all-purpose flour
4firm-ripe medium sized tomatoesabout 1 ½ lb. total, rinsed and cored
2cupsshredded Gruyere or Swiss cheese
3tablespoonsorganic tomato paste
1clovegarlicpeeled and minced
2teaspoonschopped fresh thyme or 1 teaspoon dried thyme
2teaspoonschopped fresh oregano or 1 teaspoon dried oregano leaves
2teaspoonsfresh chopped rosemary leaves or 1 teaspoon dried rosemary
6-8canned anchovy filletsdrained (optional)
6-8kalamata or niçoise olives
Preheat oven to 325 degrees.
In a food processor or bowl, combine flour and butter. Whirl or cut in with pastry blender or two knives until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
Bake in oven until crust is pale gold, about 30 minutes.
Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch thick slices, and lay on paper towels to drain. Save ends for another use.
Remove baked crust from oven and turn oven to 400 degrees. Spread mustard over bottom of crust, then sprinkle evenly wit 1 ½ cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps.
In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, oregano and rosemary. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.
Bake until cheese is lightly browned, about 25 minutes. Remove from oven, let rest for 5 minutes. Remove pan rim. Cut into wedges and serve.
Adapted from a vintage Sunset Magazine recipe (1999).
French Tomato Tart https://shescookin.com/french-tomato-tart/