FRIDAY NIGHT DINNER -- Tomato, Cheese, and Olive Tart

This is the tomato tart I wait all year to make--only in August with heirlooms from my garden.  I could eat this every day and never tire of it.

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                               TOMATO, CHEESE, and OLIVE TART
                                adapted from Chez Nous by Lydie Marshall

1 unbaked 10-inch tart shell
2 tablespoons Dijon mustard
1 egg
1 1/2 cups freshly grated Gruyere cheese
Enough tomatoes, sliced 1/4-inch thick, to cover bottom of tart shell
Several Nicoise olives
1 tablespoon olive oil (I pull out my Nicholas Alziari for this tart!)
Salt
Freshly ground black pepper

Preheat oven to 425 degrees.
Whisk the mustard and egg together, then spread on the unbaked tart shell.
Sprinkle the cheese over the surface and decorate with the tomato slices.  Add several olives,  Dribble the oil over the tomatoes.
Bake in the lower part of the oven for 30-40 minutes.(I like my crust to be golden brown).
If the cheese is not golden brown, set the broiler on high and lightly brown the top of the tart for a few seconds.
Sprinkle salt and freshly ground pepper on the tart and serve right away.