Frisee Salad and Tomato Tartan

Ingredients

• 1 pound frisee
• 1 tablespoon best-quality olive oil, or walnut oil
• 1 tablespoon best-quality Champagne vinegar
• Kosher salt and fresh ground black pepper
• 1 3/4 cups unbleached flour, plus extra for rolling out pastry (I usually use whole-wheat flour or half whole-wheat and half unbleached)
• 1/2 teaspoon salt, optional
• 1 tablespoon sugar, optional
• 12 tablespoons cold butter, cut into bits (butter works also, but changes the flavor and texture of the crust)
• 4 tablespoons ice water
• 10 medium-sized, ripe but firm tomatoes, thinly sliced
• 1 pound mozzarella (skim milk cheese is fine or 3/4 pound mozzarella and 1/4 pound Parmesan or romano), thinly sliced or grated
• 1/3 cup Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 4 tablespoons olive oil

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