“This savory tart is filled with tomato slices and a mustard-kissed cheese custard.”
1 unbaked 9-inch buttery pie shell
1 heaped tablespoon mild Dijon mustard
6 to 8 ounces grated Gruyère
1 shallot, finely chopped
3 firm-ripe tomatoes, sliced
Salt and pepper
3 heaped tablespoons creme fraiche
1 egg, lightly beaten
Preheat oven to 350°. Spread 2 teaspoons of the mustard in pie shell. Sprinkle in half of the cheese, then the shallot. Layer in tomato slices. Season with salt and pepper. Bake for 15 minutes. Remove from oven.
Stir creme fraiche to smooth it out, then add remaining mustard and cheese, and the beaten egg. Season with salt and pepper. Pour over tomatoes and return to oven. Bake 15 minutes longer, or until edges of pastry are lightly browned and top of tart is slightly puffy, with golden splotches here and there. Serve warm.
PER SERVING: 480 calories, 19 g protein, 28 g carbohydrate, 33 g fat (14 g saturated), 105 mg cholesterol, 418 mg sodium, 2 g fiber.
My Notes: While the recipe turned out fine, I ran into a couple problems that I'd like to fix before making it again, to see if it can be a truly knock-your-socks-off dish. My pie crust was a tough disaster. I thought my downstairs grocery store had Gruyère, but as they didn't, I used a generic cheese blend. And, I failed to anticipate the creme fraiche, using instead regular cream. I plan to try again in a few days, and see how it goes with these changes.