Sheet of puff pastry rolled out to fit tart pan
About 11/4 cup Gruyere cheese, shredded
about 2 cups of yellow and cherry tomatoes
1 ½ Tbls. Dijon-I love Edmund Fallot from France
salt and pepper
For Crust: Roll out dough on floured surface, transfer to a 9” tart pan with removable bottom. Fold overhang into double thick sides. Chill 30 minutes. Then pierce bottom of crust with a fork and bake at 400 degrees for about 20 minutes.
Spread bottom of crust with Dijon mixture and then cheese. Cover with tomatoes, until you have filled the pan. Season with salt and pepper. Bake 375 degrees for about 25 –30 minutes. I would suggest putting a sheet pan on the rack below (not under the tart or the bottom sill be soggy) as you may have some drippings. Just before it is done sprinkle basil over the top. Serves 6-8.