The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil
1. Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
2. Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
3. Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Yield: 6 servings.
Advance preparation: You can make this a day ahead. You can make the crust weeks ahead and freeze it.
Nutritional information per serving: 263 calories; 16 grams fat; 6 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 92 milligrams cholesterol; 32 grams carbohydrates; 3 grams dietary fiber; 435 milligrams sodium (does not include salt to taste); 11 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
