Tomato pie

Among the things we can do with a glut of fresh tomatoes is to bake them into a tart. This is a relatively simple pie to make, especially with a ready-made crust. I don't often use them, but once in a while they make things a little easier. The tart shell is blind-baked, then it gets brushed with a layer of Dijon mustard. On top of that, a sprinkling of breadcrumbs to help soak up any juices, then sliced tomatoes are arranged in a circular pattern.

It's almost like a version of pizza.

I seasoned the tomatoes with salt and pepper, thyme, and oregano. I added chunks of mozzarella cheese and some grated parmesan. After a little drizzle of olive oil, the tart went into a hot oven for about thirty minutes. I let the pie cool before serving it, garnished with some fresh basil, as a combined salad/cheese course with Sunday's lunch. Yum!