Late summer is the perfect time to make this quick and easy fresh tomato and Swiss cheese tart flavoured with grainy mustard.
Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great results. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min. For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx 30 min to drain and then proceeded with the recipe. All of these small changes worked out very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!! - 27 Aug 2011 (Review from Allrecipes USA and Canada)
Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci! - 11 Aug 2011 (Review from Allrecipes USA and Canada)
Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination! - 10 Jul 2011 (Review from Allrecipes USA and Canada)