Pre-cook the dough (pierced with a fork) 5 min at 230 ° C.
Meanwhile, cut the tomatoes into slices 3 mm thick.
Take the precooked dough out of the oven. brush the bottom with the mustard with herbs of Provence ... add enough so that the bottom in dough is not visible.
Arrange the tomato slices, make several layers.
Sprinkle with Provence herbs. Add Camargue salt flower and 1 tablespoon of extra virgin olive oil.
Rajoutez de la fleur de sel de Camargue et 1 cuillère à soupe d'huile d'olive vierge extra.
Bake for 20 min at 230 ° C then cover with aluminum foil for another 20 min.
After these 20 minutes, remove the aluminum foil and cook for another 5 minutes with the oven door open. To taste with a green salad.