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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