Tomato Gruyère Tart

Directions

1Preheat the oven to 425ºF.

2Make the dough by mixing the flour and salt in the bowl of a food processor. Add the butter and process until it is well-incorporated and the mixture has a crumbly, cornmeal-like texture, about 60-90 seconds. Add the egg 2 tablespoons ice water, and pulse again until the dough starts to come together into a uniform dough. If it is not coming together easily, add the additional tablespoon of ice water.

3Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4Transfer dough into your tart pan by gently rolling it up onto your rolling pin and unrolling it over the pan. Press dough firmly into all the ridges and corners of the pan. Chill for 1 hour.

5Spread an even layer of mustard over the bottom of the tart dough.

6Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

7Sprinkle with some more basil, then add more Gruyère. Repeat another layer.

8Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over the tart and bake, uncovered, for 25 - 30 minutes or until the cheese is browned and bubbly.