Fresh Tomato Tart

• 9 inches frozen pie shells, thawed
• 2 teaspoons Dijon mustard
• 1 large tomatoes, seeded and thinly sliced
• 3 eggs
• 12 cup heavy cream
• 12 cup shredded swiss cheese
• 1 teaspoon dried basil
• 12 teaspoon salt
• 14 teaspoon pepper

1. Preheat oven to 400* With tines of fork, prick holes all over pie shell.
2. With a knife, spread mustard over bottom of shell.
3. Line pie shell with tomato slices.
4. In a medium bowl, whisk eggs until frothy.
5. Blend in cheese, basil, salt and pepper.
6. Pour over tomato slices.
7. Bake tart 20 to 25 minutes, until puffy and lightly browned.
8. Let stand 10 minutes before serving.

frozen pie shells, mustard, tomatoes, eggs, heavy cream, swiss cheese, basil, salt, pepper

Taken from www.food.com/recipe/fresh-tomato-tart-485466 (may not work)