6 Roma tomatoes
2 minced shallots
1 block gruyere or monterey jack cheese
1 small can tomato paste
1 minced batch of parsley
1 jar Maille dijon mustard
3 minced cloves garlic
1 stick softened salted butter
2 cups flour
Mash butter, kneaded flour, a splash of water and 1 egg with your hands until dough forms. Add splashes of water as needed until dough forms. Roll dough out with roller and butter the bottom of your pan. Spread dough in pan and poke holes with a fork and wrap outer crust in foil. Bake at 350 degrees for 20 minutes or until slightly hard.
Mix 3/4 cup of olive oil with garlic, parsley and shallot.
Once your crust is ready, spread the whole jar of the dijon mustard on top and cover with cheese. Slice tomatoes and spread evenly to cover and top off with mixture. Cook for 30-35 mins at 350 degrees.