Tomato Tart

My birthday was two weeks ago, and the day after I hosted a Game Night to celebrate. I had a bunch of recipes saved that I wanted to make, so the menu was a sort of hodgepodge, with some recipes soon to come (see below). I've been wanting to make this tomato tart for a long time, ever since I found it in a homemade cookbook that my parents' friends compiled as a wedding shower gift for several of us who got married in 2007. When I saw almost the same recipe on Stacey Snacks I knew I had to try it. I merged the two recipes, which had subtle differences.

This tart was really easy to make and a big hit at the party. There are a few things I will change next time to suit it more to my taste. First of all, I think I will omit the Dijon mustard. I love mustard, but for this tart it kind of overpowered the other flavors. I may use a tad more cheese, and I will also forgo the Herbes de Provence. I think simple kosher salt and pepper would really allow the flavor of the tomatoes to shine through.

Since I was making multiple snacks for the party, I took some help from the Pillsbury and used a premade pie crust - the kind that's rolled up in the refrigerated section of the store. They really are pretty good (even Giada recommends them in some of her recipes!), and great when making a homemade crust isn't conducive to time constraints. This tart is a perfect appetizer for the upcoming flurry of holiday parties!

Game Night Menu:

Bacon Wrapped Water Chestnuts

Layered Taco Dip with Baked Scoops

Tomato Tart

Harvest Tarts

Fall Leaf Cookies

A secret dessert (which will be revealed on Friday!) UPDATE: Ultimate Chocolate Cheesecake

Tomato Tart

Ingredients:

1 pie crust/pate brisee (either store bought or homemade)

2 Tablespoons Dijon mustard

1 cup Gruyere or Swiss cheese, shredded

3 large tomatoes, sliced thin

Herbes de Provence, kosher salt, freshly ground black pepper

Directions:

Preheat oven to 375F.

1. Place pie crust in a tart pan and trim to fit. Cover with plastic wrap and allow dough to rest in the fridge for at least 30 minutes (I did overnight to save time). Prick holes in the bottom of the crust with a fork. Bake crust for 10 minutes until set.

2. Spread mustard on crust, sprinkle cheese on top, then layer tomatoes on top, slightly overlapping. Sprinkle with Herbes de Provence, salt, and pepper to taste.

3. Bake for 40 minutes or until cheese is melted and tomatoes have begun to wrinkle.

4. Remove tart from pan and slide onto a cutting board, slice into wedges using a sharp knife or a pizza cutter. Enjoy!

Source: Adapted from Stacey Snacks and our family friends' cookbook