Roast Tomato Tart

adapted from The French Kitchen by Joanne Harris and Fran Warde

Preparation: 40 minutes plus chilling
Cooking: 40 minutes

Serves 6

For the pastry:
1 cup flour
4 tbs butter, cut into pieces
1 egg, beaten

For the filling:
3 tbs creme fraiche (or sour cream)
3 tbs Dijon mustard
10-12 medium tomatoes, cored, peeled, and sliced
salt
freshly ground black pepper
4 sprigs fresh thyme

To make the pastry, put the flour in the bowl of a food processor, add the butter, and pulse about 10 times until the mixture resembles breadcrumbs. Using the pulse button, combine the egg with the mix until a pastry ball forms (about 10 pulses). Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.

Heat the oven to 375 degrees.

Roll out the pastry and line a 9-inch push-up-bottom tart pan. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the pan, season with salt and pepper, and scatter thyme leaves over the top. Bake 40 minutes. Serve warm or cold.