Last weekend's Creole Tomato Fest in the French Quarter made us think of this recipe. This savory French tomato tart makes a very nice vegetarian entree or appetizer, a perfect way to use fresh summer tomatoes.

2 to 2-1/2 pounds ripe tomatoes, preferably a mix of heirlooms and cherry tomatoes
1/2 teaspoon ground black pepper
2 teaspoons kosher salt

10-1/2 inch tart shell, prebaked (see below)
About 1 tablespoon Dijon mustard
1 large clove garlic, minced
6 oz Gruyère cheese, grated or sliced very thin
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme

Extra virgin olive oil
chopped basil for serving

Slice tomatoes about 1/2' thick. Place on a wire rack and add salt and pepper. Let the drain for about 15 minutes. Discard liquid. Helps prevent a soggy tart.

Preheat your oven to 425F.

Spread a thin coat of Dijon mustard on the bottom of the prebaked tart shell.

Add Gruyère cheese in a layer, and on top of it, scatter the minced garlic, chopped thyme, and grated Parmesan cheese. Finally, arrange the tomatoes in a uniform layer.

Place the tart pan on a sheet pan and bake on the middle rack for about 40 minutes, until the cheese is melted and bubbly.

Cool on a rack for about 15 minutes. Drizzle with extra virgin olive oil and sprinkle with chopped basil.

TART SHELL

1-1/2 cups all-purpose flour
8 tablespoons (one stick) unsalted butter, cut into small cubes and chilled
1/4 teaspoon salt
4-5 tablespoons of ice water

Add the flour, chilled butter, salt, and sugar to the bowl of a food processor. Pulse repeatedly until the mixture has the texture of coarse crumbs. Add the ice water and pulse until the dough just starts to stick together.

Turn the dough onto a floured surface. Form the dough into a flat disc, wrap in parchment or wax paper, and refrigerate for an hour.

Make and bake the pie shell. Roll out the disc of dough to a 12-inch circle. Transfer to a tart pan, using fingers to gently push the crust into the pan's corners. Trim and crimp the edge, and prick the bottom of the crust bottom a dozen times. Chill for 20-30 minutes, or up to 24 hours.

When you're ready to bake, preheat the oven to 375F. Line the crust with parchment paper, then fill with pie weights (or beans or rice). Bake for about 20 minutes. Remove weights and parchment. Set aside to cool.