Provencal Olive and Tomato Tart - California Ripe Olives

Ingredients

• 1/2 cup warm water
• 2 teaspoons active dry yeast
• 1/2 teaspoon granulated sugar
• 2 tablespoons olive oil
• 1 egg
• 1 3/4 cups all purpose flour
• 3/4 teaspoon Kosher salt
• 1 tablespoon Dijon mustard
• 1 pound Roma tomatoes, sliced into 1/8-inch thick rounds
• 1 cup California Black Ripe Olives, halved
• 2 teaspoons chopped thyme
• 1/4 teaspoon black pepper, coarsely ground
• 1 cup grated gruyere cheese