Ingredients

• 1 1/2-2lbs ripe tomatoes
• 2 teaspoons salt
• 1 ready rolled pie crust (or make your favorite recipe)
• 2 tablespoons Dijon Mustard
• 1 1/2 cups grated cheese (such as Gruyère or Comté) 
• 2 tablespoons bread crumbs
• 2 tablespoons Herbs de Provence
• Salt and freshly ground black pepper, to taste

Directions

1. About an hour before, slice the tomatoes and lay the slices flat on a cooling rack. Lightly salt. This will help them lose some of their juice so the crust doesn’t get too soggy when baking.
2. Preheat the oven to 390F with rack in center. Place tart pan, with dough on a rimmed baking sheet and fork the bottom on the crust a few times. Weigh the crust down with parchment paper/foil and pie weights, dried beans, or rice. Bake crust for 10 minutes. Remove parchment and weights. Bake for 5 minutes more. Remove from oven and let cool a bit. Lower oven temp to 375F.
3. Check on your tomatoes, there should be some liquid under the cooling rack. Blot tomatoes with paper towels to remove excess liquid.
4. Evenly spread the Dijon mustard over the bottom. Cover the mustard with about a cup of grated cheese. Sprinkle with bread crumbs, they will absorb the juice from the tomatoes.
5. Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with Herbs de Provence. Repeat the process until no tomato slices remain. Depending on how deep your pan is you may have just one layer or you could have three. Sprinkle with a pinch of salt, black pepper, Herbs de Provence and the remaining cheese.
6. Bake for about 30 minutes, until the crust looks crisp and golden. Let your tart sit for at least 15 minutes before cutting. You can drizzle a bit of good balsamic on before serving if you want. Enjoy warm or cool.