Tomato & Grainy Mustard Tart

• 2 Tbsp crème fraîche

• 2 Tbsp grainy mustard

• A few handfuls of grated gruyere cheese - I used Gouda as a substitute and it was wonderful

• About 3 tomatoes, cored and sliced

• Salt and pepper

• A handful of chopped, fresh thyme or 1 tsp. dried thyme

• Olive oil or melted butter, for drizzling

• 1 disk savory galette pastry

Heat the oven to 400°F. Roll ut the pastry on a lightly floured surface into a rectangle or circle 1/8 inch think. Lay on a baking sheet and bake until lightly golden, about 15 minutes. Remove the tart base from the oven and set aside.

Stir together the cream and mustard, and smear over the tart base (see "Savory Pastry" recipe). Sprinkle cheese and lay the tomato slices on top. Season with salt and pepper, and scatter over the herbs. Drizzle over the olive oil. Bake until the cheese has melted, and the tomatoes are hot and soft. Serve warm with a green salad. Serves 4 or 8 as an appetizer.

Savory Pastry:

• 2 1/4 cup all purpose flour

• 1/2 tsp salt

• 1 cup butter, cut into pieces, kept in the freezer till ready

• 1/3 cup ice-cold water

Put the flour and salt in a food processor. Add the cold butter in pieces and pulse a few times till the butter is the size of peas. Pour in the water while running the machine till the dough starts to cling together, 30 seconds to 1 minute. You don’t want to overman the dough as it will toughen up the texture of the dough. Divide into 2 disks, wrap in plastic wrap and chill for at least 15 minutes before rolling out. Dough can be stored in the freezer for a few months or in the fridge for a week.

The key to match a wine with the dish is choose a wine that has enough acidity to hold its own with the tomatoes and the grainy mustard. The wine needs to a zesty vibrant edge. Chateau Teyssier Pezat Bordeaux Blanc Sec 2019

Courtesy of Laura Calder French Taste Cookbook