Recipe by Chicagoland Chef du Jour
I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.
Top Review by JackieOhNo!
This was absolutely delicious (and gorgeous as well)! I made this exactly as posted, using a removable tart pan, and 3 T. of Dijon (it looked like a lot but it worked out perfectly). This baked for exactly 30 minutes. I served this as an appetizer when entertaining, and it was completely gone. The basil and the thyme were perfect with the tomatoes, and I think the combination of the two cheeses blended nicely. Thanks for sharing this!
- 1 (9 inch) pie crusts (store bought, ready made)
- 3 -4 tablespoons Dijon mustard
- 4 ounces gouda cheese, shredded
- 4 ounces swiss cheese, shredded
- 2 -3 tomatoes, seeded, thickly sliced
- 2 -3 tablespoons minced fresh herbs, combination of thyme & basil
- salt & pepper
- 2 tablespoons olive oil
Directions See How It's Made
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.