Mozzarella Tomato Tart

• Half recipe Flaky Pastry (page 37)
• 6 large plum (Roma) tomatoes, cut crosswise into 1/2-inch slices
• 1 teaspoon salt
• 2 tablespoons Dijon mustard
• 3 tablespoons chopped fresh basil, or 1 1/2 tablespoons dried
• 8 ounces fresh mozzarella, cut into 1/2-inch slices
• 2 eggs
• 1 cup heavy cream
• Freshly ground black pepper

1. Roll out the pastry and fit it into the bottom and sides of an 11-inch tart pan with a removable bottom.
2. Chill for 30 minutes.
3. Sprinkle the sliced tomatoes with 1/2 teaspoon of the salt and place them on paper towels to drain.
4. Turn the tomatoes over and pat dry.
5. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
6. Preheat the oven to convection bake at 350F.
7. Spread the mustard on the bottom of the pastry shell and sprinkle with the basil.
8. Distribute the tomato slices and mozzarella over the basil.
9. Mix the eggs and cream in a small bowl and season with the remaining 1/2 teaspoon salt and the pepper.
10. Pour the mixture evenly over the tomatoes.
11. Bake for 25 to 30 minutes, until the custard is set.
12. Remove from the oven and cool on a wire rack.

recipe flaky pastry, plum, salt, mustard, fresh basil, mozzarella, eggs, heavy cream, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mozzarella-tomato-tart-372433 (may not work)