Over the years I’ve come to realize summer is truly my favorite season in which to cook and bake. The abundance of fresh fruits and vegetables provides so much inspiration, there’s never a moment for the palate to get bored. While I’m someone who is drawn to savory over sweet, the ultimate is when they can be paired together and summer flavors invite that beautiful fusion. She invites a natural balance of the two to the table, especially in a fresh tomato tart. The sweetness from ripe tomatoes combined with nutty gruyère and a buttery crust encapsulates the feeling of hot summery days and is like a burst of sunshine in your mouth.

Heirloom tomatoes are my preferred variety, partially for their unique shapes as no two ever look the same. Their rich flavor and delicate texture are perfectly paired with so many dishes, usually taking the spot light. With these tomatoes I incorporated some of my family’s favorite ingredients: Dijon mustard, gruyère and herbes de Provence. The dough is quick to make, but if preferred, store-bought works as well. Assembling this is as quick as spreading the mustard, sprinkling the cheese and layering on the tomatoes. Whenever there is one baking in the oven, as soon as my family walks through the door, the smell of the buttery crust quickly calls them to the kitchen, where our conversations kick off. While this makes for a perfect appetizer, it’s equally as gorgeous for lunch with a side salad.

For the crust, my go-to for both savory and sweet tarts is this pâte brisée recipe, a butter crust that is classically French. This one by Susan Loomis is my go-to. I added 1 teaspoon herbes de Provence for added flavor.

For the filling:

• 2 Tablespoons Dijon mustard
• 1 cup shredded gruyère
• 2-3 sliced heirloom tomatoes
• Sprinkle of salt
• Sprinkle herbes de Provence
• Fresh basil, julienned

Preheat the oven to 350°F.

Prepare the dough, or if using store-bought, roll out and lay into a circular tart pan. If making from scratch, once the dough is ready, roll out and place into a tart pan – I used a rectangular one, but a round one can easily be used as well. Spread the mustard, sprinkle the cheese overtop, layer the tomatoes and sprinkle with a pinch of salt and herbes de Provence. Bake for 35 minutes, until the crust is a golden brown. Once cooled, sprinkle the julienned basil over the top. Bon appétit!