Pastry for a10 in single crust pie

2 C cherry tomatoes
1 T Dijon
½ lb Gruyere or cheese of choice - grated
1t dried or 1T finely chopped basil
¼ t thyme
freshly ground pepper
1 T olive oil

Preheat oven to 400F, roll out pastry thinly – ease into a 10 in tart pan with removable base or use a regular pie plate that you will serve from. Trim and flute edges, prick base all over line with parchment and add weights or dried beans to hold the form. Bake 15 min. reduce to 375F, remove weights, prick all over again and bake another 15 min until golden. Remove from oven and cool.

Cut tomatoes in half and place cut side down on paper towel
Spread the crust with mustard, sprinkle with half of the cheese, arrange tomatoes cut side up on top of cheese, sprinkle with basil thyme and pepper, drizzle with oil and bake at 375 for 30 min or until cheese is melted. Let cool slightly, serve in wedges