My partner Dan and I try a new recipe at least once a week. Rarely do I find one that makes my heart sing the way this recipe does. The flavors and textures of this Provencal tart with Gruyere herbs de Provence are just perfect; it’s the recipe every great cook strives to create. With a recipe like this, it’s no wonder French cuisine has its esteemed reputation. If you are entertaining guests during the holidays, it’s the perfect snack to serve! Dan and I made it one evening and had it for breakfast the next day, much like a quiche. Enjoy!

Courtesy of Frank Mentesena and Jerome Audureau

A few turns of freshly ground black pepper

9-inch tart pan with removable bottom.

To prepare the crust

The recipe originally has you make the crust from scratch, but we cheated and bought the pre-made dough and partially-baked it in a tart pan and it worked out great! You can cheat further and buy a pre-made pie crust, but the texture will be thicker.

To prepare the tart

1. Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.

2. Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.

3. Spread the mustard evenly over the tart shell with a rubber spatula or the back of a spoon. Sprinkle the cheese over the mustard, and sprinkle the herbs de Provence over the cheese.

4. Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.

5. Whisk the eggs in a small bowl, or a large measuring cup with a spout, to break up the egg yolks. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. (If you have extra, don’t worry about it; if you don’t have enough, pour a little cream on top.)

6. Place the tart on the center rack in the oven, and bake for 1 hour to 1 hour and 20 minutes, or until the custard is set. Set custard won’t jiggle when you shake the pan and will be firm when you touch it. (The custard will also be hot, so touch it lightly.) The tomatoes in this tart may give off a lot of liquid; don’t confuse this with uncooked eggs and accidentally overcook your tart. The liquid will evaporate as the tart cools.

7. Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.

8. To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced. Slide the outside ring of the pan down off the tart. Then place the tart on your work surface, and slide it off the bottom of the pan and onto a rim- less serving dish or a cutting board. Serve warm or at room temperature.