6 to 8smoked Gruyère cheese slices Regular Gruyère or Swiss cheese will work
6medium ripe tomatoessliced ¼-inch thick
Kosher salt and freshly cracked black pepper
fresh basil leavesto taste, for garnish
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside.
Unfold the pastry sheet and roll it out with a rolling pin until it is long enough to fit into the baking sheet. Place the pastry sheet onto a baking sheet, pressing and reshaping to fit the pan as close to size as possible.
Using a knife score a line about 1-inch from the edge around the perimeter. Poke the dough with a fork inside the scored lines. Spread the mustard onto the pastry within 1 inch of the edge. Then top with cheese slices trying to cover the area inside the border the best you can.
Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.
Bake in the preheated oven, for 20 to 25 minutes, or until the pastry is crisped and slightly browned on the edges.
Allow the tart to cool slightly for about 5 minutes. Cut the tart into 8 squares and garnish with fresh basil leaves. Can be served hot, warm or at room temperature.
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