Ingredients
For the crust:
1-3/4 c all purpose flour
1 tsp powdered milk
k1/4 tsp salt
13 Tbs cold unsalted butter, cut in bits
1 egg, beaten
For the filling
1/4 cup dijon mustard
1/4 lb gruyere cheese, grated
3 large firm ripe tomatoes (about 1-1/2 lbs) sliced crosswise 1/3 inch thick
2 Tbs minced parsley
1Tbs minces fresh oregano or thyme
1 tsp minced garlic
1/4 c extra virgin olive oil
Preparation
Make the shell: In a large bowl stir together flour, milk and salt. Add butter and blend to coarse meal stage. Add the egg and stir to form a dough ball. Press evenly into an 11" tart pan. Chill 30 minutes. Make the filling: Spread the mustard on the bottom of the pie shell and sprinkle the cheese. Arrange the tomatoes in one layer, overlapping slightly. Bake at 400 degrees for 40 minutes. Sprinkle herbs and oil over pie.
