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Cheese and Tomato Tart

Source of Recipe

Cool


Recipe Introduction

Super yummy and beautiful! Serves 16 - 3pts per serving

List of Ingredients

1 9 inch pie crust
3-4 T Dijon mustard
8oz. shredded cheese (gouda, Swiss or mix)
2-3 tomatoes, seeded, thickly sliced
2-3 T minced fresh herbs ( thyme & basil) salt & pepper to taste
2 T olive oil



Recipe

Preheat oven to 425°.
Roll crust to fit a tart pan with removeable bottom (or pie plate) Brush bottom & sides of crust with mustard Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
Bake until pastry is golden, about 30-35 minutes.
Lest rest for 10 minutes before serving. Cut into wedges.

Notes:
•Pillsbury rolled crust works beautifully.
•any spicy stone ground mustard will work.
•I cut the tops off the tomaotes and used a melon baller to scoop out the seeds.
•I used both cheeses