This recipe is a little bit different from the traditional tomato tart. It is better!!
This is great for picnics, lunch, dinner, leftovers, entertaining, making ahead…. the solution to so many problems. Addicting!!
Dough (can be used for any type of pie and fail-proof!):
1.5 cups of flour
4.5 oz. of butter cubed and cold
pinch of salt
Mix into crumbs
3 tablespoons of cold water
Mix into dough
Roll out dough and into a greased pie plate using the sides of the plate to hold in the deliciousness!
Preheat the oven to 425F
Spread on the bottom of the uncooked pie shell:
1 layer of Dijon mustard
Chopped fresh sage
1 layer of sliced tomatoes (sliced fairly thin) … approximately 2 tomatoes
Drizzle with EVOO
Chopped thyme over the top
Grate Gruyere cheese over the pie
salt and pepper for taste
Drizzle honey over everything
Bake for 30 minutes