Tomato Tart

Tomato Tart is a delightful savory dish that showcases the vibrant and juicy flavors of fresh tomatoes. With its flaky pastry crust and luscious tomato filling, this tart is a perfect summertime treat. Bursting with the essence of ripe tomatoes, fragrant herbs, and creamy cheese, it is a versatile dish that can be served as an appetizer, a light lunch, or a side dish for a dinner party.

The beauty of Tomato Tart lies in its simplicity and the use of high-quality ingredients. Ripe and juicy tomatoes are the star of the show, providing a burst of freshness and sweetness. The tart is complemented by a buttery and crispy pastry crust that adds a delightful textural contrast.

Serves 6

INGREDIENTS:

FOR THE PATE BRISEE:

• 1 1/4 cups flour
• 7 tablespoons butter
• 4 tablespoons ice water
• 1/2 teaspoon salt

FOR THE FILLING:

• 2 tablespoons Dijon mustard
• 1/2 pound Gruyère or Comté cheese
• 5 Roma tomatoes
• Pepper and salt
• 1/2 teaspoon oregano
• 1 tablespoon olive oil

INSTRUCTIONS:

1. Begin by making the pâte brisée, a classic French pastry dough. In a bowl or food processor, combine 1 1/4 cups of flour, 7 tablespoons of butter (cut into small pieces), 4 tablespoons of ice water, and 1/2 teaspoon of salt. Mix or pulse until the ingredients come together and form a ball of dough. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to allow it to firm up.
2. Preheat your oven to 400°F (200°C).
3. Roll out the chilled dough on a lightly floured surface to fit a tart mold. Gently press the dough into the mold, ensuring it covers the bottom and sides evenly. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
4. Spread 2 tablespoons of Dijon mustard evenly over the bottom of the tart crust. This will add a tangy flavor to the tart.
5. Next, shave 1/2 pound of Gruyère or Comté cheese into thin slices using a cheese slicer or a mandoline. Distribute the cheese slices over the mustard layer in the tart mold.
6. Slice 5 Roma tomatoes into thin rounds and arrange them on top of the cheese layer. Make sure to overlap the tomato slices slightly for an attractive presentation.
7. Season the tart with freshly ground pepper, salt, and 1/2 teaspoon of oregano. Drizzle 1 tablespoon of olive oil over the top to enhance the flavors.
8. Place the tart in the preheated oven and bake for about 30 minutes, checking after 20 minutes. The tart is done when the edges are nicely browned and the tomatoes are tender.
9. Once baked, remove the tart from the oven and allow it to cool slightly before serving. Serve the tomato tart warm, either as a main course accompanied by a green salad or as an appetizer for a gathering.

This Tomato Tart showcases the vibrant flavors of ripe tomatoes and the rich creaminess of Gruyère or Comté cheese, all encased in a buttery and flaky pastry crust. Enjoy this delightful dish as a light and satisfying meal or as a delicious addition to any special occasion.