Tomato Cantal Cheese Tart

Name: Tomato Cantal Cheese Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 tbsp Dijon mustard; 1 unbaked 10-11 inch tart shell (made from Rich Pie Dough or No-Roll Flaky Dough); 8 oz (225 g) Cantal cheese (coarsely grated, approx 2 cups); 2 ripe tomatoes (approx 12 oz (350 g), cut into 0.5 inch (1.25 cm) thick slices); freshly ground black pepper, to taste; 1 tsp extra virgin olive oil; 6 or 8 slices fresh basil leaves (washed, dried, and torn into small pieces)

A summer savory tart made with Dijon mustard, Cantal cheese, and perfectly ripe tomatoes.

40 min

Easy

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Ingredients

Dijon mustard 2 tbsp

unbaked 10-11 inch tart shell (made from Rich Pie Dough or No-Roll Flaky Dough) 1

Cantal cheese (coarsely grated, approx 2 cups) 8 oz (225 g)

ripe tomatoes (approx 12 oz (350 g), cut into 0.5 inch (1.25 cm) thick slices) 2

freshly ground black pepper to taste

extra virgin olive oil 1 tsp

fresh basil leaves (washed, dried, and torn into small pieces) 6 or 8 slices

Instructions

Preheat Oven

Place the oven rack in the lowest position and preheat to 350°F (180°C).

Add Base Layers

Spread mustard over the bottom of the tart shell, then sprinkle on roughly half of the cheese.

Add Tomato Layer

Arrange the tomato slices slightly overlapping on top of the cheese. Grind some pepper over the tomatoes, but do not add salt, as it will draw out moisture during baking. Sprinkle the remaining cheese over the tomatoes.

Bake

Bake the tart until the crust is fully cooked and the bottom is golden, and the cheese is bubbly, about 25 minutes.

Finish and Serve

While still warm, remove the tart from the pan and transfer it to a serving plate. Drizzle oil over the top, sprinkle with basil, and serve immediately.