French Tomato Tart Recipe – Sunset Magazine

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup (1/4 lb.) butter or margarine
• 1 large egg
• 4 firm-ripe tomatoes (each 3 in. wide; about 1 1/2 lb. total), rinsed and cored
• 2 tablespoons Dijon mustard
• 2 cups (1/2 lb.) shredded Swiss cheese
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 3 tablespoons chopped shallots
• 1 clove garlic, peeled and minced
• 2 teaspoons fresh thyme leaves or dried thyme
• 2 teaspoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram
• 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
• 6 to 8 canned anchovy fillets, drained
• 6 to 8 niçoise or calamata olives, pitted
• Salt and pepper