Frisee Salad and Tomato Tartan

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Salad:

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

Tomato Tartan:

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

Filling:

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