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1
Cut off and discard the tough stem root of the frisee.
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2
Tear the leaves into bite-size pieces.
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3
Put the leaves in a large bowl and toss with the olive oil, vinegar and a sprinkling of salt and pepper.
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4
Tomato Tartan:
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5
Prepare the pastry by combining the flour, salt, and sugar in a food processor.
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6
Add the butter and combine until coarse crumbs are formed.
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7
With the machine running, add ice water, tablespoon by tablespoon, and keep the machine going until the dough rolls off the sides of the container into a ball.
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8
Cover the pastry with plastic wrap and refrigerate for 30 minutes.
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9
Use this time to slice the tomatoes and cheese.
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10
Roll out the dough with a little flour into a circle large enough to fit into a 10 inch tart pan or a pie pan.
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11
The dough will be about 1/8-inch thick.
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12
Preheat the oven to 400 degrees F.
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13
Evenly brush the mustard over the bottom of the pastry shell tucking in the edges.
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14
Cover the mustard with all the cheese, distributing it evenly.
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15
Beginning at the outer edge of the crust, make a spiral of overlapping tomato slices, working your way around to the center.
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16
In a bowl, mix the garlic, herbs and olive oil.
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17
Drizzle this mixture over the tomatoes.
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18
Bake in preheated oven for 20 to 25 minutes or until golden brown.
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19
Remove from oven, let rest and serve atop frisee salad
