Recipe from Sylvie de Almeida (Jeannine’s best friend).
Ingredients:
- pie crust
- Dijon mustard
- basil
- 2 eggs
- crème fraîche
- tomatoes
- zucchini
- goat cheese
- Herbes de Provence
- salt and pepper, to taste
Preparation:
Have a very thin, flour based pie crust ready to go. Brush the bottom of the pie crust with a generous amount of basil mustard. If you don’t have basil mustard, simply dice up basil and place in Dijon mustard in advance. Thinly slice tomatoes, zucchini and cheese.
Preheat the oven to 350°F.
Decoratively layer the tomatoes, zucchini and goat cheese, alternating until completely covering the area. Beat cream and eggs together. Pour over raw tart. Generously add salt, pepper and Herbes de Provence. Cook for 50 minutes.