Tarte Nyonsaise

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Mark: This is one of Lydie Marshall’s recipes. “Nyonsaise” means: in the style of... or as it’s done in... the town of Nyons, where Lydie lives.

 
 

Ingredients

1 unbaked Pâte brisée, cold (or pre-made pie shell)
2 tablespoons Dijon mustard
1 egg
8-12 oz. Gruyère or Emmenthaler cheese
3-4 ripe tomatoes
12 black olives, Niçoise, Gaeta or Calamata

Fresh herbs, enough for about ½ cup when minced (basil, thyme, and a small amount of mint are de rigueur; savory, marjoram, chives and others to your taste.)
1 teaspoon dried lavender
Freshly ground black pepper
Olive oil

Instructions

  1. Preheat the oven to 425F. Adjust rack to lower part of the oven.
  2. Lightly beat the egg, and beat the mustard into it.
  3. Grate the cheese, to about 1 ½ or 2 cups.
  4. Slice the tomatoes into ¼ inch slices.
  5. Pit the olives and halve.
  6. Chop the fresh herbs and dried lavender together.
  7. Brush the egg/mustard mixture evenly over the bottom of the Tart (or pie) shell.
  8. Spread the cheese evenly over the tart.
  9. Arrange 10-12 of the tomato slices over the cheese to cover.
  10. Season lightly with pepper.
  11. Place olive pieces in between the tomato slices.
  12. Sprinkle the herbs over all.
  13. Drizzle olive oil lightly over the tart.
  14. Bake for 30 minutes, until the cheese is bubbly and light golden brown.
  15. Serve warm.