Ingredients for 4 people
- 9″ pie shell (prepared or made from scratch)
- 2 tbsp. Dijon mustard (or Meaux mustard)
- 3-4 ripe tomatoes
- 125 g grated Tomme de brebis de Charlevoix
- Herbes de Provence, to taste
- Fresh ground pepper
Method
A little tip : do not salt tomatoes because they will get too watery during cooking and also because cheese is already salted.
Preheat oven to 425°F. Thoroughly prick bottom and sides of shell with a fork and lightly brown for 5 minutes. Remove from oven and reduce heat to 400°F. Allow to cool. Spread the mustard on the bottom of crust and top with half of the cheese. Sprinkle with pepper.
Cut tomatoes in half and gently squeeze to take off water and seeds. Pat with paper towel to absorb all liquid. Thickly slice the tomatoes and arrange them on top of the cheese. Sprinkle on some «herbes de Provence» and remaining cheese.
Place in the oven on a preheated baking sheet and cook for 30-40 minutes or until cheese has melted and crust is slighly toasted. Remove from oven and allow to cool slighly before serving. It is delicious hot or warm. For a complete meal, enjoy with a niçoise salad.