Tomato Tart

This is a great recipe to make in the height of tomato season.  It can be served warm or at room temperature (which means you can make it ahead) and can serve as a main course or a side. It is also very pretty! I prefer to peel the tomatoes, but that is optional. The cheeses I used here are my favorite, but feel free to use others to suit your taste. You can make your own pie crust rather than use ready made.

I use a nine inch tart pan, but a 9 inch pie pan will work as well. Let the tart sit for about 15 minutes to set up before serving.
Note: The crust may be parbaked empty at 375 degrees for about 15 minutes for a crunchier bottom crust.

Ingredients:

• 1 ready made pie crust
• 1 tablespoon Dijon mustard
• 4 ounces (about 1 cup) shredded gruyere cheese
• 4 ounces soft goat cheese
• 1 ½ pound tomatoes (about 2 large), preferably heirloom in different colors, sliced
• Salt & pepper
• 1 ½ tablespoons grated parmesan cheese
• 1 tablespoon of chopped fresh basil
  

Directions:

1. Preheat oven to 375 degrees.
2. Fit pie crust into pan.
3. Spread mustard over the bottom of the crust.
   
4. Sprinkle the grated gruyere cheese over the mustard.
   
5. Crumble the goat cheese on top.
6. Lay the tomato slices over the cheese, overlapping slightly.
   
7. Season the tomatoes with salt and pepper.
8. Sprinkle the grated parmesan over the tomatoes.
   
9. Put tart on a foil lined sheet and bake for 30 minutes until the cheese on top is starting to brown.
   
10. Garnish with basil.