Tomato & mustard tart

This is a really great recipe. I used to give food parties...for a while I was really into middle-eastern food, and then into french. So this is from the french period. I made lots of tarts - but this one is really beautiful. I found the original recipe somewhere online, so I don't really know who to give credit to for this. I think it's a traditional recipe from Provence. It's after making this tart that I discovered Herbes de Provence, and since then have used them in nearly all of my dishes..
You will need
For the crust:
1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/8 teaspoon salt
3 Tablespoons ice water

This will make a 9"-10" tart/quiche shell
First mix the flour and the salt. Add butter - the easiest way is to do this is in a food processor. I did not have one so I grated the cold butter and used a fork for mixing before. It works. Add ice water a little at a time while mixing the dough. Don't mix too much - only until it's all one consistency. You can add a bit more water and flour if you feel there is a need .. I usually eyeball it.
Wrap in a plastic wrap and stick in the fridge or even the freezer if you don't have time. In the fridge from 1hour or more, obviously with the freezer you gotta watch out - you could end up with a frozen dough ball on your hands.
The purpose of this is it gets the crust to be tender and flaky..

Once the dough is chilled roll it out to about 1/4 inch thickness and place into a fluted, buttered pan. I really like the french fluted square pans with removable bottom for making tarts - I think square is a nicer aesthetically for this sort of thing - but obviously none of this is terribly important. You can use any regular baking pan if you like.

(this a standard pâte brisée pie shell recipe, you will find small variations of this, but this is a simplest one really)

For the filling:

About 1 cup of cherry or grape tomatoes cut in halves or sliced
3 tablespoons olive oil
1 1/5 cups of grated or sliced gruyère or emmentaler cheese
Whole grain mustard (or Dijon mustard)
A few fresh basil leaves

Herbes de Provence seasoning

Spread thin layer of mustard over the crust - once again this really depends on your taste.
Place most of the cheese on top evenly. Add tomatoes and use the rest of the cheese. Add pieces or whole basil leaves and sprinkle liberally with Herbes de Provence. Pour olive oil on top. Once again I really like olive oil, you can use less or more, but don't omit it altogether.

Now bake at 375F preheated oven until the top is golden brown - it should take about 45-60 min, but keep checking. I suggest the lower/middle rack for this.

Enjoy, this tart rules.
p.s. After I did the illustrations for this, & posted the recipe, I realized how amazing the ingredients look in comparison to the finished product. Not that the tart looks bad, but the bright red tomatoes, herbs, etc..they are so beautiful, nature is just perfect.