Ok, I Think This Might Be It

I'm happy with the results of all the template tweaking I've done today. The picture is one I took with my sister in Paris and I think it really captures a feeling of France. Originally I had some trouble getting it to fit into the header and even had some help from "the expert" (merci Zach!)


Tonight I've made one of my favorite dishes. It is adapted from a recipe in Susan Herrmann Loomis's French Farmhouse Cookbook.
She makes her own tart shell, but I buy pre-made pâte brisée at the store to save time.

Pizza Tart

• 2 tablespoons Dijon mustard
• 1, 10½ inch tart shell, pre-baked
• 6 ounces Gruyère cheese, cut into thin slices
• 1 large clove garlic, minced
• 2 large, ripe tomatoes, cored and cut into thick slices
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 425 degrees
2. Spread the mustard evenly over the bottom of the pre-baked tart shell
   
3. Top with the cheese slices then sprinkle with the garlic
4. Arrange the tomato slices in a single layer evenly over the cheese
5. Place in the middle of the oven and bake about 40 minutes, until the cheese is bubbling and the tomatoes have cooked through and are nice and tender
6. Remove from the oven and drizzle the olive oil over the top
   
7. Serve immediately

Makes 4-6 main course servings or 6-8 appetizer servings

One note: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking.