It’s here! The most wonderful time of the year. Tomato season! If you are lucky enough to live where the farm stands are overflowing with fresh tomatoes, this makes the perfect dish for lunch or a light supper, served with a fresh green salad. I highly recommend using heirloom tomatoes in this dish, as a variety of colors makes it truly pop.
The tomatoes are salted and drained otherwise the
crust will be too wet
Tomato Tart
Crust
1 cup unbleached all-purpose flour
1/4 tsp salt
6 tbsp. unsalted butter, from the refrigerator
3 tbsp. ice
water
Filling
1 1/2 lb. tomatoes, cut into 1/4-inch slices
1 tsp salt
2 tsp whole-grain mustard
1 1/2 cups Gruyere cheese, grated
1/2 cup fresh basil, chopped
Tart Dough
- In
bowl of an electric mixer combine the flour and salt. Add the butter and
blend into the flour until the butter is pea-sized. Gradually add the
water and mix just until the dough sticks together when pressed. Form into
a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- With
the rack in the middle position, preheat the oven to 400°F
- On
a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick.
Line a 9-inch (23 cm) tart pan with the dough and prick all over with a
fork. Cover with foil and fill with pie weights.
- Bake
for 30 minutes or until the edge of the crust is lightly golden. Remove
the foil and pie weights. Turn the oven down to 350°F (180°C).
Filling
- Meanwhile,
place the tomato slices on a wire rack set over a baking sheet to allow
the excess liquid to drain. Sprinkle with the salt and let drain for 15
minutes. Pat dry with paper towels.
- Spread
the mustard along the bottom of the tart. Layer the cheese, herbs and
tomatoes on top.
- Bake
for 20 minutes or until the tomatoes are hot and the cheese is slightly
melted. Let cool for 15 minutes before serving.
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This year I roasted a small amount of cherry tomatoes and froze them. Have been using for soups, stews and tomato recipes. Thank for sharing this recipe! Joliver284@yahoo.com
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ReplyDeleteThis looks beautiful. Great use of the heritage tomatoes.