Easy Tomato Tart (Jeanette Locker)

Ready for the oven

Yes, it's easy to make, but it is also a thing of beauty and tasty too!  Fresh tomatoes, garlic, capers, goat's cheese, Dijon mustard and fresh herbs - that's the South of France.  Jeanette spent a lot of time in Provence, and she knows whereof she cooks.  It was the perfect side dish for Grilled Shrimp Foil Packets.  Get the best tomatoes you can find.  This dish deserves them.  Jeanette says:

"This is an excellent appetizer or when served with soup or salad, makes an excellent lunch. A variation is adding crumbled goat cheese. Tomato tart is so Provencal!"

4 servings

10 calculated points

Ingredients

• Pastry for a 10-inch tart pan. (I recommend Trader Joe’s frozen pie
• crust.
• Dijon or garlic mustard
• 2 or 3 large ripe tomatoes. (I have also used cherry tomatoes.)
• 2 tablespoons olive oil
• 2 tablespoons capers
• salt and pepper to taste
• 1 teaspoon fresh thyme, chopped
• 2 teaspoons fresh chives chopped ( I have used a tablespoon of
• fresh basil, chopped, as well as Herbs de Provence.)

Directions

Preheat oven to 425 degrees.
Line a tart pan with pastry. Flute or fold the edges neatly.
Brush a thick layer of Dijon mustard across the inside bottom and up the sides of the pastry with a pastry brush, the back of a spoon, or your fingers.
Layer slices of perfectly ripe garden tomatoes across the bottom of the pan. 
Drizzle a little olive oil, garnish with capers, and sprinkle with salt, pepper, and fresh herbs.
Bake for 20 minutes until the pastry is golden and crisp. Serve and slice warm or at room temperature.

The finished product