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Easy Heirloom Tomato and Cheese Tart

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Ingredients
  

  • 1 ready made Pillsbury pie crust - or if you have time make your own. If I make my own I add Black Dog Belly Rub to the crust.
  • 1 tablespoons Parmesan cheese grated
  • 3-1/2 tablespoons Dijon mustard - We use Grey Poupon
  • 4-1/2 oz. 1/3 inch very small cubed Fontina Cheese
  • 4-1/2 oz. Sharp cheddar cheese grated course or very small cubes
  • 1-1/2 pounds heirloom or other ripe tomatoes cored and cut crosswise 1/2 inch thick (patted dry)
  • 1-1/2 tablespoons of extra virgin olive oil
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon of Black Dog Belly Rub

Instructions
 

  • Take out pie crust and get to room temp.
  • Place crust in a 9 inch pie plate.
  • Shake in 1 tablespoon of the grated Parmesan cheese and gently press into pie crust. If you make you own mix it into dough.
  • Spread Dijon mustard over crust
  • Mix cheeses and then spread them evenly over Dijon mustard.
  • Arrange tomatoes in concentric circles. I love to mix various heirlooms like, green zebra, orange moon glow, yellow, Dutchman etc.
  • Drizzle with olive oil, grated Parmesan cheese and shake Black Dob Belly Rub evenly over the top.
  • Bake in a 400 oven for 45 minutes or until tomatoes are slightly charred.
  • Let cool and serve. Oh my!!!!