Tomato Tart with Buttery Crisp Crust

Tomato Tart

Tomato Tart with Buttery Crisp Crust (Fresh Tomato Version)

Serves 4 – 6 (One 10” tart)

Like pizza, Tomato Tart is delicious served cold. First, mix dough for the crust; while it’s resting in the refrigerator, prepare remaining ingredients. Although it isn’t absolutely necessary to peel tomatoes, when making the  fresh tomato version, the finished dish has better texture if peeled tomatoes are used. To peel them, cut a shallow “X” on the bottom of each tomato. Drop tomatoes in boiling water for 20 seconds. Remove tomatoes and drop them in cold water. Drain and slip off peels.

1 1/2 cups all-purpose flour
1/4 tsp. salt
9 Tbsp. butter
1 egg yolk
2 – 3 Tbsp. ice water

Herb-Mustard Paste:
2 tsp. minced fresh rosemary
1 Tbsp. minced fresh basil
1 tsp. crushed dried oregano
2 cloves chopped fresh garlic
1-2 Tbsp. olive oil
Freshly ground black pepper
2 Tbsp. Dijon mustard

Herb-Mustard Paste
1 1/2 cups coarsely grated graviera, asiago, Edam, or another good melting cheese
6-8 medium fresh ripe tomatoes (or 3 large), sliced 3/4” thick
Freshly ground black pepper
1/4 tsp. crushed dried oregano
Drizzle olive oil

Preheat oven to 425°F.

Make Crust: Whir flour and salt together in food processor. Cut butter into chunks, add to food processor, and pulse until butter is mostly combined with flour but a few pea-sized pieces remain. (You can also cut butter into flour with two knives or a pastry blender.) Add egg yolk and 2 Tbsp. ice water and pulse to combine. If dough is too dry to hold together when pinched, add remaining 1 Tbsp. ice water and pulse. Dump dough out onto a piece of wax paper or plastic wrap and form into a solid disk. Wrap and refrigerate for 30-60 minutes.

Make Herb-Mustard Paste: Pound all ingredients for Paste together in mortar and pestle or combine well in a blender. (Start with 1 Tbsp. olive oil; add more as needed for smooth paste.)

Bake Crust: Preheat oven to 425°F. Roll out dough into 13 – 14” diameter circle. Lift dough and center in 10” tart pan, pressing dough towards center and into edges. Trim overhanging dough so there is just enough to fold under and form a double-thickness side crust. Prick bottom of dough all over with fork. Press double layer of aluminum foil directly onto dough-covered bottom and sides of pan (foil prevents dough from bubbling up while baking). Bake in preheated oven for 20 minutes. Remove foil and bake for 5 more minutes or until crust is set and lightly golden. Remove from oven and place on cooling rack.

Assemble Tart: Turn oven down to 400°F. Spread Herb-Mustard Paste over hot, prebaked crust. Evenly distribute grated cheese over mustard paste and top with sliced fresh tomatoes. Where necessary, cut tomato slices into pieces to fill in any gaps in tomato coverage. Lightly drizzle with olive oil, and sprinkle with salt, freshly ground black pepper, and crushed dried oregano. Bake for 20 minutes, until cheese is melted and tomatoes are just warmed through. Serve immediately.

Oven-Roasted Tomato Variation: Preheat oven to 400°F. Increase quantity of tomatoes by 4 medium or 2 large. Slice, but don’t peel, tomatoes Line 2 rimmed baking sheets with parchment paper or foil. Put tomato slices on baking sheets in single layer. Drizzle with olive oil and season with salt and freshly ground black pepper. Bake until tomatoes have dried slightly and the oil is browning on the foil around the tomatoes, but the tomatoes are still soft in the middle, about 45-60 minutes, depending on tomatoes’ size. Remove from oven and cool on racks. Continue with recipe, as above.

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