-1/2 Cup Milk
-2 egg yolks
-Ground black pepper
-1 tablespoon mustard
-4 Tomatoes, sliced
-4.4 oz brie, sliced
-2 Tablespoons olive oil
The original recipe called for making the pie crust by hand -- from previous experience making pasty by hand is too time consuming so I opted for a pre-made crust.
|Press crust into pie pan.|
|In a bowl mix together milk, egg yolks, garlic and add black pepper to taste.|
|Spread mustard across the bottom of the crust.|
|Sprinkle cheddar cheese on top of the mustard, as much as desired.|
|Add thinly sliced tomatoes.|
|Add the brie.|
|Pour the milk, egg yolk and garlic mixture over the ingredients in the crust.|
Cook the tart in the oven for 35 minutes at 350 degrees.
While the tart is in the oven, make the herb oil mixture.
|Mix together the olive oil and herbs in a cup. The original recipe called for fresh herbs, but I just used a shake of dried basil and a shake of dried parsley.|
|Pour the herb oil over the brie and serve warm. |
This is the finished product.
The Tomato, Mustard and Brie Tart pairs really well with the Green Beans with Walnut Dressing recipe I made two weeks ago -- the mustard in the dressing for the green beans gives the two a subtle similarity.
This recipe came from the Complete Series: Vegetarian Cookbook