The French have a beautiful solution for dealing with loads of summer tomatoes and that is to make a tart. Of course it is! The French are excellent at tarts. So a Simple Tomato Tart it is.
Heat oven to 375°F. Parbake the pie crust for about 20 minutes. Remove and let cool. Reset oven to 425°F to preheat for baking the tart.
Spread the Dijon mustard on the cooled pie crust, then layer the sliced tomatoes on top. Add half of the cheese in a layer on top, then sprinkle half of the thyme leaves on it.
Repeat the layering, then put the tart into the oven for about 15 minutes. Turn the broiler on and broil for about 2 minutes, until the cheese is turning golden. If the edges of your crust are getting too dark for your liking, use a crust shield or a bit of aluminum foil on them.
Serve with a green salad and charcuterie, or as a side for grilled or roasted meats.
Notes
Use your favorite pie crust recipe ... it could be sourdough, gluten-free, frozen from the supermarket ... you do you. Cheese: Gruyere is the traditional cheese the French might reach for to put in this tart, but I also love a good white cheddar cheese.