Fresh Tomato Tart

This was a surprisingly easy tart to make, with a surprise to add a little zing to the Dutch cheese you use to fill the tart shell.

Pastry for Tart
2 1/2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold butter
1/2 scant cup cold water

In a large bowl, measure flour, salt, then add the 10 tablespoons butter rub mixture together with your fingers or a pastry cutter or two knives, add the cold water a little at a time-test to be sure by squeezing a little of the mixture in your hand to see if it holds together. The amount of water will vary according to the humidity of the kitchen. Roll out, fit into a 10 inch tart tin with removable bottom. Prick all over bottom and sides with fork, cover with foil, add pie weights if you have them if not, add dried beans/peas to keep the pastry from rising up or shrinking while baking. Bake in a 375 degree oven for 15 minutes, remove foil and pie weights, bake for another 8 minutes until it starts to become golden, remove from oven, lower temperature to 325 degrees F.

Filling
1/4 cup Dutch brown mustard, or Dijon mustard
2 1/2 cups Edam cheese coarsley grated
3-4 tomatoes, sliced
1/2 teaspoon salt
1/4 cup olive oil
Mixture of fresh herbs- thyme, basil, sage, parsley or mix them up cut into small dice

Tomatoes need to be salted lightly, then drained for 12 minutes on paper towels, grate the cheese, you can substitute Gruyere for the Edam if desired or use a combination. When tart shell is ready, baste bottom of the pastry shell with the mustard, sprinkle the cheese evenly over top, then add the tomatoes overlap the slices slightly, bake in 325 degree oven for 25 minutes, until the tomatoes are slightly wilted, and beginning to brown, remove from oven, sprinkle top with olive oil mixed with your favourite herbs, slice and enjoy! Can be eaten hot or at room temperature.