Yield:  8 servings

15 each plum tomatoes; sliced

2 tablespoon Dijon mustard

1 each par-baked Crunchy Savory Tart Crust

1 cup coarsely grated Gruyere Cheese

1 teaspoon Herbes de Provence

2 large egg

1/4 cup light cream

1 teaspoon Salt

1 pinch freshly ground black pepper

1.  Position oven racks so that one is in the middle and heat oven to 375°F

2.  Put the tomato slices in a colander and place it in the sink to drain

off the liquid for about 15 minutes.

3.  Spread mustard evenly over the bottom of the tart shell.

4.  Working from the outside in, lay the drained tomato slices in overlapping circles, making sure the crust is completely covered.

5.  Whisk the eggs in a small bowl to break them up.  Add the cream, salt and pepper.  Pour evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust.

 6.  Place the tart in the oven and bake until the custard is set.  About 45 minutes to 1 hour.  Check doneness by shaking the tart pan.  If it doesn't jiggle it's done.  Depending on the size of your pan the tart may take more or less time to cook.

 7.  Remove the tart from the oven and let cool on a rack.

 8.  To remove the tart from the pan, rest it on a big can and slide the outside ring down off the tart.  Then place the tart on your work surface and slide the tart off the pan.