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from:  Grocery Gardening, by Jean Ann Van Krevelen

Prep Time: about 25 minutes
Cook Time: about 45 minutes
Servings: 8-12 wedges

Tart Pastry Ingredients:
1 1/2 cups pastry or all-purpose flour
1/2 tsp. salt
8 Tbsp. butter
4 Tbsp. ice water

Tart Pastry Directions:
Combine the flour and salt.  Cut in the butter and work with a pastry cutter or your fingers until the flour and butter mixture resembles coarse meal.  Add the ice water to the mixture.  Mix lightly.  Form into a ball.  Turn onto a lightly floured surface and knead a couple of times to ensure the water is evenly incorporated.  Roll the dough into a tight ball and press into a flat square.  Using a rolling pin, roll the dough into a 12 inch circle or large enough for your baking pan.  Gently peel up the crust and fit it into a tart pan or pie pan, crimping the edges.  Chill the pastry shell while preparing the filling. 

Tart Filling Ingredients:
1 Tbsp. (or more) Dijon mustard
3 cups Gruyere cheese, grated
3 cups tomatoes, seeded and sliced
1/3 cup olive oil
1/2 cup combination of herbs (chopped basil, thyme, parsley, oregano, marjoram, etc.)
Salt and fresh-ground black pepper

Tart Filling Directions:
Preheat the oven to 350°.  Remove the pastry shell from the refrigerator.  Spread the Dijon mustard on the bottom of the pastry shell.  Add the Gruyere and top with the tomatoes in a visually pleasing arrangement.  Whisk the olive oil with the herbs, and salt and pepper to taste.  Drizzle the dressing over the tomatoes.  Bake until the crust is golden brown.  Let the tart sit for 10-15 minutes before slicing or it will fall apart.

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