French Tomato and Mustard Pie Recipe

Pie crust: The base of the pie, providing a flaky and buttery foundation.

Tomatoes: Fresh and juicy, they add a tangy sweetness to the pie.

Dijon mustard: Adds a sharp, tangy flavor that complements the tomatoes and cheese.

Gruyère cheese: A rich, creamy cheese with a slightly nutty flavor, perfect for melting.

Olive oil: Used to drizzle over the cheese, adding a touch of richness and helping to brown the top.

To prevent the pie crust from becoming soggy, consider blind baking it before adding the dijon mustard and tomatoes. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 10 minutes. This will create a barrier that helps keep the crust crisp and flaky.

• pie crust - Substitute with puff pastry: Puff pastry provides a flaky and buttery texture that complements the filling well.

• pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, crispier alternative that adds a unique texture to the pie.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor in every bite.

• tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes offer a variety of flavors and colors, enhancing the visual and taste appeal of the pie.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with added texture from the mustard seeds.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but still adds a tangy note to the pie.

• gruyère cheese - Substitute with emmental cheese: Emmental cheese has a similar nutty flavor and melts well, making it a good alternative.

• gruyère cheese - Substitute with comté cheese: Comté cheese offers a comparable taste profile and texture, enhancing the richness of the pie.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well for cooking and baking, providing a similar texture to olive oil.

• Allow the French Tomato and Mustard Pie to cool completely at room temperature before storing.
• Wrap the pie tightly with plastic wrap or aluminum foil to prevent it from drying out.
• Place the wrapped pie in an airtight container to maintain its freshness.
• Store the pie in the refrigerator for up to 3-4 days. The tomatoes and gruyère cheese will stay flavorful and the crust will remain crisp.
• For freezing, first, ensure the pie is completely cooled.
• Slice the pie into individual portions for easier reheating.
• Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• Freeze the pie for up to 2 months. The dijon mustard and gruyère cheese will hold up well in the freezer.
• To reheat, thaw the pie slices in the refrigerator overnight.
• Preheat the oven to 350°F (175°C).
• Place the slices on a baking sheet and cover them loosely with aluminum foil to prevent the crust from over-browning.
• Heat in the oven for about 15-20 minutes or until the pie is warmed through and the cheese is bubbly.
• For a quicker option, reheat individual slices in the microwave on medium power for 1-2 minutes, though the crust may not be as crisp.
• Garnish with fresh basil leaves after reheating to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover French Tomato and Mustard Pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the cheese is bubbly and the pie is heated through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of the pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the cheese to settle.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place a slice of the pie in the skillet.
  3. Cover with a lid to trap the heat and ensure even warming.
  4. Heat for about 5-7 minutes, or until the cheese is melted and the crust is crispy.
  5. Check occasionally to avoid burning the crust.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pie slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. The crust should be crispy and the cheese should be bubbly when done.

• Oven: Preheat to 375°F (190°C) to bake the pie until the crust is golden and the cheese is bubbly.

• Pie dish: Place the pie crust in this dish to hold the pie together while baking.

• Knife: Use to slice the tomatoes evenly.

• Cutting board: Provides a surface to safely slice the tomatoes.

• Pastry brush: Helps to spread the dijon mustard evenly over the pie crust.

• Cheese grater: Grates the gruyère cheese to sprinkle over the tomatoes.

• Measuring spoons: Measure out the dijon mustard and olive oil accurately.

• Baking sheet: Place under the pie dish to catch any drips during baking.

• Cooling rack: Allows the pie to cool evenly after baking.

• Spatula: Helps to serve the pie slices neatly.

• Bowl: Can be used to hold the grated cheese before sprinkling it over the tomatoes.

Pre-slice tomatoes: Slice the tomatoes in advance and store them in the fridge to save time during assembly.

Use pre-made crust: Opt for a store-bought pie crust to cut down on preparation time.

Grate cheese ahead: Grate the gruyère cheese beforehand and keep it in an airtight container.

Organize ingredients: Lay out all your ingredients before you start to streamline the process.

Preheat oven early: Start preheating the oven while you prepare the other components to save time.