Tomato tart

Today's riddle--
So, what do you get when you cross a homemade pie crust, Dijon-style mustard, Gruyère cheese, tomatoes, and some herbes de Provence? Oh, and subtract men who want to know "Where's the meat?"
My dinner, that's what! The Ex-Ex is at a school function and Son #2 is having dinner with a friend and watching NBA play-offs. That leaves little old me and the cats to feed and amuse ourselves.
Rusty is really good at doing that all by himself-



Callie eats much less frequently-



And now it is my dinner time!

Make your own tart and eat it all by your very own self, if you wish. Of course you can share it, too, with people you really like. A nice chilled glass of rosé from Provence, please.

Tomato tart

One pie crust (see my vinegar crust recipe) or store bought one you roll out
Dijon-style mustard
Grated gruyere or Swiss cheese
Sliced tomatoes
Herbes de Provence
Coarse sea salt

Preheat oven to 400 F.
Place the crust in a pie plate. Prick the bottom and sides and use pie weights, if you wish. Bake crust for about 10 minutes.
Brush the bottom of the warm crust with the mustard. Layer shredded cheese on top of mustard. Place sliced tomatoes on top of cheese, overlapping them just a bit. Sprinkle with herbes de Provence. (One friend makes a second layer of cheese and tomatoes.) Bake for about 20 minutes or until tomatoes start to shrivel and crust turns golden brown. Remove from oven. Sprinkle with salt.

Bon appétit, tarts and cats!

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