Tomato Tart and Fruit Dip

Tomato tart
1 9-inch tart pan lined with pie crust
3 large tomatoes cut into 1/2 in thick slices
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
2 tbsp. chopped fresh basil
1 garlic clove minced
2 tbsp EVOO
salt & pepper

Line pastry with parchment paper and fill with pie weights or dried beans. Bake until crust is set, 12 to 14 minutes at 350 degrees (follow directions on package, don't worry about pie weights if not available).

Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from oven and cool on a wire rack. Leave the oven on and turn to 400 degrees.

Sprinkle tomatoes with salt and drain in a colander for 10 to 15 minutes.

Spread mustard over the bottom of the pie crust and sprinkle the cheese over it. Arrange tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, about 35 to 40 minutes.

In a small bowl, stir together basil, garlic and olive oil. Season with salt and pepper to taste. Sprinkle the pie with this mixture while hot and spread out gently with back of a spoon. Serve the pie hot or at room temperature. Serves 6 to 8.

Notes:
- I hadn't used Gruyere in a recipe before, but it's worth finding. It's sold by weight so look through and compare packages to save a little on the cost.
- I'm not familiar with using pie crusts and am afraid of burning the crust, so I undercooked it. Be sure to bake the crust long enough so that the bottom of the crust is cooked through. Mine was barely done, it needed a few more minutes before I added the toppings.
- I didn't have time to get fresh basil so I used just over 1 tsp of dried and it was fine

Fruit dip :
Mix equal parts strawberry cream cheese and marshmallow fluff. Serve with chopped apples, bananas, pineapple, strawberries or other fruit. I especially enjoy green apples with the dip and I chose to use whipped strawberry cream cheese with the fluff.