Sol's Tomato Tart - MI Coop Kitchen

Ingredients

• 2½ cups AP flour
• 3 tablespoons semolina flour
• 1 teaspoon salt12 tablespoons [1½ sticks] cold, unsalted butter
• 3 tablespoons cold solid shorteningIce water
• 12-15 plum tomatoes, cored and cut into ¼”-thick rounds, or a couple of big heirloom tomatoes, fresh from the garden (my choice!)
• 2 tablespoons Dijon mustard *
• 1 cup coarsely grated Gruyere cheese
• 1 teaspoon Herbes de Provence
• 2 large eggs
• ¼ cup light cream
• 1 teaspoon salt
• A few turns of freshly ground black pepper