Summer's End Tomato Tart | Oregonian Recipes

Ingredients

• All-purpose flour, for rolling out the dough
• 1 pie dough or 12 ounces store-bought pie dough
• 1 1/2 pounds large tomatoes
• Kosher salt
• 1/4 cup plus 2 tablespoons Dijon mustard
• 1 1/2 cups coarsely grated Gruyere cheese
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, finely minced
• 1/4 cup chopped fresh herbs, such as mint, basil, thyme, chives, tarragon or a mix
• 1 1/2 cups (6.4 ounces) all-purpose flour
• 1/4 teaspoon table salt
• 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2 to 4 tablespoons ice water