Spread Dijon mustard and olive oil in the bottom of a pie shell.
Fill the pie shell with gruyere cheese.
Put the salted tomatoes on a paper towel for an hour to remove as much water as possible.
Spread garlic and basil over cheese (if dried basil, add olive oil).
Spread some sliced black olives.
Bake at 350 degrees F for about 20 minutes.
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