×1
Blend all ingredients quickly in food processor.
Wrap and refrigerate until firm or prepare a day or two ahead. Can also be frozen.
Roll dough out very thinly (1/4 inch).
Fit into a 12 inch tart or pizza pan.
Prick generously and bake at 425 degrees Fahrenheit for 10 to 12 minutes until golden.
In baked pie shell, spread a thin layer of mustard.
Sprinkle an even layer of gruyere cheese and an even layer of sun dried tomatoes.
Overlap the fresh tomatoes and bocconcini slices.
Leave at room temperature until ready to bake.
Bake at 350 degrees Fahrenheit for 15 minutes.
Sprinkle with fresh chopped basil.
Cut into wedges and serve.