Makes 1 tart that serves 6 – 8

Ingredients

For the pastry
2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon chopped rosemary
½ cup unsalted butter, cold & cut into ½” pieces (1 stick)
¼ cup cold water

For the filling
3 – 4 large, ripe tomatoes, different colors if possible
½ cup Dijon mustard
Leaves from 5 sprigs of fresh thyme
12 – 15 Fresh basil Leaves
Salt and pepper to taste
Egg wash from1 large egg and 1 Tablespoon milk or cream

Preheat the oven to 425 and place the rack in the lower third of the oven.

For the pastry: in a mixer with a paddle attachment combine the flour, salt and herbs. Add the cold butter to the flour and mix on low till butter pieces are pea sized. Add the cold water then on low combine the ingredients till the dough looks “raggy” and the flour is all absorbed, about 25 seconds. Turn the pastry out onto a work surface and pat into a flat rectangle (or a circle if you plan on making a round tart.). Wrap in plastic wrap and chill 30 minutes. (Note: dough can be frozen, tightly wrapped for up to 2 months. Defrost in the refrigerator overnight.)

To assemble: on a piece of parchment paper, roll the chilled dough out to a rectangle, roughly 16” x 12”. Spread the mustard in a thin, even layer leaving a 1 ½ ” border all around. Place the basil leaves on the mustard then sprinkle the thyme leaves over that. Slice the tomatoes ¼” thick and place them on top of the mustard layer, overlapping slightly. Sprinkle salt, pepper. Using the parchment, fold up the pastry border up and over the tomatoes to completely encase all the edges and make like a frame.

To finish: Beat the egg and milk together until smooth then brush it on the rim of the tart. Lift the parchment paper onto a sheet pan and bake for 25-35 minutes till light golden brown. Let cool and serve.