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Author Notes: My dear friend Flo Hiller introduced me to this recipe. He used to make it when he was a student in Paris and this was a cheap dinner and was enough for lunch the next day. —ische75
packet ready-to-use pie/tart crust
fresh goat cheese (those rolls, plain)
tablespoons dijon mustard
cups grated cheese, emmenthal, sharp cheddar, etc.
dried herbs de provence
- place the pie crust in a tart baking form and bake for about 5 minutes take out the form and let it cool down a bit
- spread the mustard with a brush all over the crust, up to the edges add the grated cheese and cover the complete crust
- cut the tomatoes in slices, putting the ends to the side and just use the nice round ones. layer on the crust, starting from the outside and always salting the tomatoes before adding the next layer
- add the pepper now crumble the slices of goat cheese over the tomatoes, use as much as you like.
- if you like, you can now sprinkle everything with the dried herbs, depending on the taste of the tomatoes, I sometimes just use salt and pepper.
- pour some of the olive oil over the whole tart, just enough to not let the tomatoes dry out and bake for another 20min
- this goes quite well with a green salad I also made a small version of it, using creme brulee forms. one pie crust made four