French Mustard Tart with Dijon, Comte, and Tomatoes - What to Serve with Cocktails

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella cheese

Emmental provides similar melting qualities at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage can be more economical.

Thaw the pre-made pie crust fully at room temperature for 3-5 hours or speed it up by placing it on a warm stove.

If the crust is hard and crumbly, use your hands to soften it by pinching the cracks together.

Punch holes in the crust with a fork or use pie weights to prevent bubbling.

Pre-bake the crust at 375°F for 13 minutes according to package directions.

Slice just over half a pound of Conte cheese into pieces just under a quarter of an inch thick.

Slice ripe tomatoes, preferably Roma, into quarter-inch thick slices.

Check the pre-baked crust; it should be fully cooked but not yet browned.

Spread about 6 generous tablespoons of Dijon mustard evenly over the crust using the back of a spoon or a pastry brush.

Arrange the cheese slices in a circular shape, lining the outer edge first and filling in the gaps with smaller pieces.

Layer the tomato slices snugly over the cheese, ensuring they are evenly sized.

Season the tart with salt, black pepper, and fresh thyme leaves from five sprigs.

Bake the tart for at least 20 minutes at 400°F until the cheese bubbles but does not burn; watch closely.

If the cheese does not bubble after 35 minutes, turn on the broiler to help brown the cheese, but monitor it closely to prevent burning.

Slice the tart and serve at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens