Italian Tomato, Mustard, Herb and Cheese Tart

This has been my go-to tart for all the guests we’ve had at the cottage this summer. It’s really simple and classic, but adding dijon mustard and herb-vinegar makes a huge difference to basic tomato pies. It’s also the perfect way to showcase the amazing seasonal tomatoes we buy from the local farmers. Look at these beauties! This summery pie is easy and quick to make and it charms any guest you’re having over!

Italian Tomato, Mustard and Cheese Tart

Active: 15 min, Passive: 30–40 min
Serves 5–7

Crust:
- 100 g butter cubed + for greasing the pie tin
- 195 g (3 dl) all-purpose flour
- ½ tl salt
- 1 egg

Filling:
- 2 tbsp dijon mustard
- big handful of basil or/and parsley
- ¼ cup (0,5 dl) extra virgin olive oil
- 0,5 tbsp red wine vinegar
- 150 g grated cheese (mozzarella, edam or other mild flavoured cheese)
- about 400 g different kind of tomatoes and cherry tomatoes

1. Preheat the oven to 175°C.

2. Start by making the dough for the crust. Mix the cubed butter into the flour by crumbling it with fingers until the mixture resembles coarse crumbs. Add salt and egg, mix until combined and the dough comes together to form a ball.

3. Grease a pie tin (about ø 22 cm). Roll the dough into a circle on a floured surface. Lift carefully into the pie tin and press to the bottom and sides.

4. Spread the dijon mustard on the pie crust.

5. Mix the herbs, olive oil and red wine vinegar in a blender. Spread on top of the mustard.

6. Sprinkle the grated cheese on top of the pie.

7. Slice all the tomatoes into thin slices and place on top of the pie into 1-2 layers.

8. Bake the pie in the oven for about 30-40 minutes, until the crust is beautiful golden brown and the tomatoes look nicely toasted. Enjoy!