Wash the tomatoes, pat them dry, cut them into 1 cm thick slices, deseed them; remove the first and last slices, powder the others with salt on both sides and arrange them on a large platter.
Turn on the oven thermostat 7 1/2. Roll out the dough with a rolling pin to a thickness of 1/2 cm and line a 30 cm tart tin. Roll the rolling pin around the edges to cut the dough, then pinch the edges of the dough between your fingers or lift them up and roll into rolls then make slits in them with a knife. Prick the bottom of the dough without touching the mold, with the tines of a fork.
Cut the cheese into 1/2 cm thick strips.
Spread the mustard on the bottom of the pie and place the slices of cheese on top. During this time, the tomatoes have released a lot of water:sponge each slice with absorbent paper and arrange them as you go on the cheese without make them overlap.
Sow the olives on the pie, drizzle with olive oil, sprinkle with oregano and put in the oven for 30 minutes.
Remove from the oven, unmold the pie, arrange it on a dish, powder it with freshly ground pepper. Serve hot or warm.
Source:C.I.D.I.L
