With high temps, lots of sun, (and of course some water, but it hardly ever comes from the sky, here, sadly) summer fruits & veggies are growing fast fast fast. We went to the natural food store yesterday & came back home with organic peaches, cantaloupe, peas, avocadoes, kiwis, grapefruits ... and tomatoes.
We love to eat tomatoes as is, raw, but I also like to make a tart with it. If you've been a long time reader of the blog, you know I've posted this recipe a couple of times (at least) already. You may (and it is your right) even get bored of seeing this recipe on my blog, but I love it so, for me it's a sign that summer's here & for this matter, feels like a mark in the year timeline.
☀
Tomatoe, cheese & mustard tart
all you need is

and nothing more. Well an oven too.
Preheat your oven at 210°C/410°F.
Lay your ready made or homemade shortcrust pastry in a tart dish.
(I leave the parchment paper that comes with the one I buy at the natural food store)
Using your fork teeth, make little holes/marks in the pastry a little bit all over,
pour a little olive oil on it, and using your (um, clean) finger,
spread it over the whole pastry. It will help "waterproofing" the pastry.
Then sprinkle Herbes de Provence or any dry herb you have on hand.
(thyme for instance, is fabulous !)

Pour four teaspoons of mustard (I used "Moutarde de Dijon")
on the tart, and spread it carefully all over. I need to be strong
mustard (like "of Dijon") so keep this in mind when you make it,
and who will eat it (people who may not like strong mustard !!!!)
and adapt the quantity if needed.

Then, cut your Swiss cheese into slices. For the record,
all I had in my fridge was "Comté" cheese & it was OK too !!!
Lay the slices all over the tart, covering the whole surface.

Time to cut your tomatoes into slices. Again, adapt
the recipe to your needs. Someone in the family doesn't like
tomatoe seeds, so I take them all out & cut the tomatoes into (quarter) slices.
But you can totally keep them & cut perfectly round slices.
If you do so, you'll need much less tomatoes to cover the surface !

The last thing to do is to sprinkle more herbs, and to add shredded
Swiss cheese on top of the tomatoes, and cover them all.
Now the tart is ready to put in the over for 35 minutes !

I would love to show you the final result ... but ...
I forgot to take the photo, and when I thought about it,
it was waaaaaaay too late. OOPS.
So here is a photo from 2009 !

See, easy peasy, right ? And it can be made ahead of time too. Tastes as good when it's not hot from the oven. It goes very well with a simple salad, by the way. (like we had it with)
It's Mother's day today in France, but needless to say that mamas need to be reminded of & celebrated everyday, not one single particular day.
Hoping you're having a lovely weekend !
oxox
S