I just got my Cook’s Country Magazine and they had a recipe for a rustic tomato tart. I made many changes to the recipe for many different reasons listed here…..But I wanted to give Cook’s Country the credit that they deserve because my tart would not have came out as delicious if I didn’t use some of their ideas. I wanted to make the tart but I didn’t want to make their crust recipe because it had a lot of butter in it and the style was rustic with a thick crust that I don’t like. It also requires a food processor that I don’t have so I just used my empanada crust that is easy to make and comes out well. I thought the tomato filling sounded great and only minor changes were made! I never heard of brushing the crust with dijon mustard….I thought what a great idea!!!!!! Those Cook’s Country people come out with some wonderful ideas. I also changed the cheese only because I wanted to use what I had in the house…The tart came out tasting great….I don’t really taste the mustard much but I guess it adds something interesting. I guess this is perfect to serve as an appetizer. I got lots of raves on this one…It came out FORKING DELICIOUS! (I used an eleven inch pie pan to make the tart)

Ingredients for about 7 servings

1 3/4 cup flour – plus slightly extra for rolling

1/2 cup extra virgin olive oil

1 teaspoon apple cider vinegar

1 teaspoon course sea salt

1/3 cup water

1 1/2 lb tomatoes – (it is necessary to use a heirloom ripe tomato for a good taste) – sliced on the thin side or cut in half if using tiny sweet tomatoes

1 teaspoon salt (to salt the tomatoes to lose their extra liquid)

1 shallot – sliced thin

5 sprigs fresh thyme (remove leaves from stems)

2 garlic cloves – microplane or ground to paste

2 teaspoons dijon mustard

4 oz Swiss cheese – shredded

1 oz Parmesan – shredded

fresh ground black pepper to taste

drizzle of extra virgin olive oil

neutral non stick spray

3 fresh basil leaves torn

Directions set oven to 350 degrees F.

Spray an 11 inch pie pan with non stick spray and set it to the side.

Make the dough first. In a large bowl combine flour, olive oil (1/2 C.), vinegar, 1 t. sea salt and 1/3 cup water and mix well and knead into a ball. Wrap with plastic wrap and set to the side.

Now get out a colander with a bowl to catch water. Put the sliced tomatoes in the colander and mix them with salt. They need to sit out around 30 minutes to drain.

In another bowl add the sliced shallots, thyme and garlic and mix well and set to the side.

Get the shredded Swiss and Parmesan cheese mixed together and set to the side.

By the time you did all this the dough is ready to be rolled out. Sprinkle a rolling mat lightly with flour and add your dough ball and top your dough ball with some flour. Roll out the dough into a circle shape that is around a 14 inch circle. Roll the dough around the rolling pin so you can roll the dough into and on the pie pan.

Break off the extra dough hanging off the pan with your hands or a knife.

Lightly spread the dijon all inside the crust.

Add the cheese

Shake the tomatoes to get the last of the draining liquid out of them and add the tomatoes to the bowl with the shallots and mix together well and add them on top of the cheese.

This goes in a preheated 350 degree F oven for about 40 minutes or until done.

EVERYONE will Forking enjoy this tart!