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3 tomatoes, cut in 1/2-inch thick slices
salt to taste
2 Tbsp. Dijon mustard
3 Tbsp. chopped fresh basil (or mint if you prefer)
4 oz. Mozzarella cheese (or Gruyere), grated or cut in 8 thin slices
(you can also use a mix of the 2 cheeses)
2 eggs
1 c. heavy cream
fresh ground pepper to taste
single crust pie pastry

Line tart pan with the pie pastry. Set in freezer for 30 minutes.

With fingers, carefully punch out seeds and extra juice from tomato
slices. Sprinkle slices with salt and set in colander to drain for
30 minutes. Pat slices dry.

Spread mustard in bottom of tart pastry. Then put a layer of basil,
then cheeses, and finally tomato slices. Beat together eggs and
cream, and season with salt and pepper. Pour over tomatoes.

Bake at 350 degrees for 30 minutes or until pale gold and custard is set.
(This always seems to take longer!) Let rest for 20-30 minutes
before slicing or the tart will be runny.

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