Tomato Tart

In Provence, tomato tarts are often made with a thin layer of mustard on the tart crust, added to lend just a bit of bite to the sweet tomato flavor. Perhaps strangely, it’s not something we see a lot in the area around mustard-crazy Dijon, but it’s a favorite of Laurent’s; he has fond memories of eating it this way as a kid. You can make this with tomatoes, like we do most often, but you can also substitute zucchini or sautéed mushrooms for the tomatoes and ricotta or mozzarella for the go