Rating: 4 stars
39 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.

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  • Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.

  • Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Nutrition Facts

415 calories; protein 11.6g; carbohydrates 33.8g; fat 24.9g; cholesterol 19.6mg; sodium 754.2mg. Full Nutrition
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