Cheese, Herb & Tomato Tart

• 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

1. Preheat oven to 425u0b0.
2. Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
3. Brush bottom & sides of crust with mustard.
4. Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
5. Bake until pastry is golden, about 30-35 minutes.
6. Lest rest for 10 minutes before serving. Cut into wedges.
7. Notes:
8. Pillsbury rolled crust works beautifully.
9. any spicy stone ground mustard will work.
10. I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
11. I used both cheeses.

pie crusts, gouda cheese, swiss cheese, tomatoes, fresh herbs, salt, olive oil

Taken from www.food.com/recipe/cheese-herb-tomato-tart-285260 (may not work)