1 packaged unbaked refrigerated crust for 9-inch pie
2 tablespoons Dijon mustard
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
1 pound vine-ripened tomatoes (3-4 medium), thinly sliced
1 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme or marjoram
PREHEAT oven to 375°F.
ROLL crust out into larger 13-inch circle on a lightly floured surface. Transfer to large ungreased baking sheet, patching any holes.
SPREAD mustard evenly over crust with the back of a spoon, leaving about 1 ½ inches of edge uncovered. Distribute cheese evenly over mustard. Arrange tomato slices over cheese in overlapping rings. Drizzle evenly with olive oil.
FOLD edge of crust up and over tomatoes, making small pleats with excess.
BAKE tart for 30 minutes. Sprinkle tomatoes with thyme or marjoram and return to oven for 10 to 15 more minutes, or until tomatoes are crinkled on edges and only slightly juicy. Let cool to lukewarm or room temperature and cut into wedges to serve.