Tomato Tart with Gruyere - brush puff pastry with beaten egg, sprinkle with grated parmigiano reggiano and dock with fork. Blind bake at 425 F around 15 minutes then lower oven to 350 F and bake another 10-15 minutes until nicely browned, set, and crisp. Check frequently during baking and use paring knife to deflate areas that puff too much. Remove from oven and raise temperature back to 425 F. Brush with Dijon mustard, scatter healthy amount of shredded Gruyere, and shingle with thin slices of plum tomatoes that have been salted and blotted very well with paper towels. Dust with Herbs de Provence and freshly milled black pepper. Bake another 15-20 minutes until cheese is fully melted and tomatoes are slightly shriveled. Serve warm or at room temperature.