Tarte aux Tomates

I'm convinced that there is something magical about this tomato tart. No matter how many times I make it, I'm always amazed by the explosion of taste that comes from a short and simple list of ingredients. It's a stand-by here in Provence, taking only a half hour to prepare, serving as the perfect appetizer when served in small slivers or an ideal meal with green salad on the side. You can play around with this recipe however you'd like - layering slices of prosciutto under the tomatoes, sprinkling small chunks of mozzarella on top, adding black olives - but I'm convinced that the original is the best.

Tarte aux Tomates

1 Pâte brisée pie crust (homemade or store-bought)

4 tablespoons dijon mustard

3/4 cup shredded cheese (I use emmental)

3 large tomatoes, thinly sliced

olive oil

salt, pepper, oregano

Preheat your oven to 350 degrees Fahrenheit. Place the pie crust in a quiche pan. Spread the mustard in a thin layer all over the bottom of the crust, then sprinkle the cheese evenly over the mustard. Place the tomato slices in a circular pattern around the tart. Top with a drizzle of olive oil, salt, pepper, and a generous helping of oregano. Bake for 20-25 minutes, or until your crust is golden-brown around the edges.

...And that's it. Really, could this recipe be any easier? Try it tonight -- bon appetit!