Nutmeg would like to thank her friend Sabine for this recipe. It works every time, easy and delicious. Mustard is the key to adding some extra flavour to the pie.
Ingredients
1 Whole Pâte à tarte feuilletée, in North America you need to use a pastry shell
⅓ Cup Grainy Mustard
4 Medium Ripe Tomatoes
To Taste, Salt and Pepper
To Taste, Dried Herbes de Provence (or use a mixed Italian blend)
A Sprinkle of Olive Oil
Instructions
Preheat the oven to 350F(180C)
Open the pâte à tarte feuilletée and leave on the parchment paper that comes with the package. In North America you have the choice of using a Filo pastry or prepared pie shell (follow the instructions on the package)
Spread the grainy mustard liberally over the pie crust
Wash the tomatoes and cut into slices and then place on the crust
Generously sprinkle the tomatoes with herbes de Provence, salt and pepper
Pour a little bit of olive oil over the top
Bake for 25-30 minutes until the crust is golden and the tomato juices have disappeared
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/10/diner-en-blanc