To prepare crust, add butter to bowl of food processor. Coarse chop using on/off switch. Add water, egg yolk and salt. Process until just combined. Add flour and process until dough just starts to form a ball, about 4 seconds. Form into disc and wrap with plastic wrap. Refrigerate for 30 minutes. If desired, dough can be frozen until ready to use.

Roll out dough on well-floured surface, to 1/8 inch thickness. Transfer to 9 inch diameter tart pan with removable bottom. Ease dough into edges with fingers. Refrigerate for 30 minutes.

Heat oven to 400°. Spread mustard over prepared crust. top with shredded cheese. Arrange tomato slices, overlapping each slice, to cover tart surface. Bake tart on foil lined sheet pan for 40-45 minutes, until edges are golden. When tart is done, remove from oven, sprinkle with coarse kosher salt and finish with a drizzle of Calivirgin Basil Olive Oil and fresh basil. Allow to cool 10 minutes before removing from tart pan.

Serve warm or room temperature.

Pairs With

Delaporte Sancerre