I learned a new whole grain pate brisee pastry while I was at King Arthur Flour baking camp. It seems perfectly suited for a cherry tomato tart. This tart builds on layers which culminate in the fresh cherry tomatoes. The secret ingredient is actually the mustard. All the flavors blend together to make this surprisingly savory, tangy, and fresh all at the same time. I made several mini cherry tomato tartlets, but this recipe will make one 9 inch tart; a tartlet is featured in the photographs.

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