BASIC HAND TOOLS

Tarte à la tomate

Terrace tomatoes for your tarte. Photo taken from the village of Séguret.

Tomato Pie / La Tarte à la Tomate

1 store-bought pie crust - flakey
2 or 3 tablespoons of Dijon mustard
1 cup of shredded Emmental cheese (or Gruyère)
2 or 3 large tomatoes, sliced

Instructions:
Roll out the store-bought crust (if rollable). Slather mustard* across its surface. Sprinkle cheese over the mustard and set the tomatoes across the top. Add salt, pepper, herbes de Provence and a filet or "swirl" of olive oil to taste. Cook the tomato pie in a 425°F oven for 20 minutes or until smelling delicious. Serves four, salivates eight.
*variation: try tapenade (crushed olive spread) in the place of the mustard.

*bacon bits are good too on this – raw, on top of the mustard