This is one of the simpliest, quick and most delicious dinners. We often make it and just toss a salad to serve with it - always a massive hit!
1 unsweetened pastry for a 9-inch single crust pie (we normally make our from a family recipe - email if interested)
1/2 cup (or to taste) of dijon mustard
3 large ripe tomatoes, thinly sliced
Roughly 100g (or more depending on taste) Tomyere (grated)
1 Tablespoon olive oil, or as required
2 tablespoons herbes de Provence
Optional - 50g Buche de Chevre for a little more kick
- Preheat oven to (190 degrees C. Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust (if you have made your own, it will need to be slightly baked first).
- Spread the mustard over the bottom of the pie crust in an even, thin layer. Crumbled the buche de chevre over the mustard if you have chosen to add it. 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. Sprinkle Tomyere over the top.
- 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.