One of my favorite summertime dishes is Tarte à la tomate, light French fare commonly prepared as an appetizer or part of a light meal. This recipe is from my husband's family - it's quick, simple and delicious. Bon appétit!
- pie dough
- Dijon mustard, about 2 Tbsp
- 3 tomatoes, medium sliced (too thin comes out dry and too thick produces too much juice)
- Swiss cheese, shredded, about 1 cup
- salt, fresh pepper, herbes de Provence
- basil, chopped
- Fromage de chèvre (goat cheese), sliced - optional
- Preheat oven to 450 degrees Fahrenheit
- lightly butter and flour the bottom of a 9-inch pie plate (or simply cover with wax paper)
- lay dough on top of pie dish and poke a few holes on the bottom with a fork
- spread mustard on the bottom of the dough (a thin uniform layer)
- layer shredded Swiss cheese uniformly on the top of the mustard. Make sure to cover the entire surface of the bottom of your pie.
- layer tomatoes in a single layer, going from the edge inward with a slight overlap
- season with salt and pepper
- optionally add a few thin slices of fromage de chèvre on top of the tomato bed
- add sprinkling of herbes de Provence and/or fresh basil (I only had frozen basil for the photo above)
- bake for 25-30 minutes - to avoid a soggy pie, continue to bake for a few extra minutes until the pie crust is dark and tomatoes look slightly dried out EVEN IF it looks done.
Serve with your favorite wine (a light dry red may work nicely)...