1-homemade crust or a frozen one or even a pillsbury one...
1-1/2c. a/p flour
1/4 tea. salt
6 Tab. butter, frozen
3-Tab sour cream
place flour and salt in f/p and pulse to sift. Cut butter into 12 pieces and add to flour. Use a quick on off pulse to cut butter into flour til it looks like coarse meal, In seperate bowl mix egg and sour cream. Add to dough in f/p and pulse til a ball forms. Wrap and reffrigerate about 1 hour. Roll out dough and place in a 9 inch tart pan with a removable rim or bottom. Bake in a pre-heated oven of 400 for 15 min or til golden, cool and reduce oven temp to 375
4-5 med. tomatoes, sliced 1/4 in thick1/4 tea. salt
1-1/2 Tab. dijon mustard or your favorite mustard
3/4lb. gruyere or swiss cheese, grated
1-2 Tab of mixed fresh herbs, (basil,marjoram,thyme,rosemary) or a combo of your favorites
3-Tab. parmesan cheese freshly grated
2-Tab. olive oil
Place tomatoes on rack and sprinkle with salt and let drain 10 min. Then blot with paper towel..Paint bottom of your crust with the mustard and scatter the gruyere or swiss cheese over the bottom. Aggange tomato slice attractively on top of cheese. Season with pepper and parmesan. Mince your herbs and sprinkle over tart..Drizzle with olive oil. Bake 25 minutes or til top is lightly brown...