And the mixture of a buttery crust, mustard, tomatoes and fresh herbs just screams rose, a light but dry french rose works wonders with this tart.
For the pastry:
9 tablespoons unsalted butter, chilled and cut into slices
1 1/2 cup all purpose flour
1/2 teaspoon salt
1 egg, beaten
2-3 tablespoons ice cold water
11 inch tart pan with removable bottom
For the filling:
5 medium size tomatoes, sliced
2-3 tablespoons dijon mustard
2 tablespoons chopped fresh basil and fresh oregano
2 tablespoons olive oil
Salt and fresh pepper
In the bowl of a food processor, pulse flour and salt until mixed. Add 1 piece of butter at a time and pulse after each addition. Beat egg and cold water and add slowly to flour/butter mix.
It should get thick and dough like. Place dough on a lightly floured surface. Roll it out to the size of the tart pan, placing on pan and pressing the bottom with your fingers.
Preheat oven to 425F.
Spread mustard evenly on bottom of pan(on top of dough), and if the love for mustard is there, by all means go for the full 3 tablespoons or more if needed. Let mustard dry out a bit, about 5 minutes.
Lay tomatoes on top of mustard. Pour olive oil over it and sprinkle with fresh herbs, salt and pepper.
Bake it for 30 minutes. Let it rest 5 minutes before slicing.