This lovely tart from David Lebovitz is a delicious way to use up those summer tomatoes! I love it's light, fresh tomato flavor, that's not masked by cream or custard. It makes a ideal summer picnic or pot luck dish, as it's wonderful served hot from the oven, or at room temperature.
The tart is very simple. It primarily consists of fresh tomatoes, a sprinkling of cheese, and herbs. I used a very flavorful goat cheese called Humbolt Fog, but any melting cheese like fontina, comte, or gruyere would work nicely too.
A thin layer of Dijon mustard is spread over the pie dough. While that may sound odd, trust me, it adds so much flavor!
french tomato tart
Slightly adapted from David Lebovitz
Makes one 9 or 10 inch tart
- 1-1/2 cup all purpose flour
- 4-1/2 oz. unsalted butter, chilled and cut into cubes
- 1/2 t. salt
- 1 large egg, mixed lightly with a fork
- 3 -6 T. cold water (enough to make a pliable dough)
I make this dough entirely in the food processor. Once everything is cold, add the flour and salt to the bowl of the food processor. Add the cold butter and pulse until it is the size of small peas. Slowly add the egg and water. Pulse only until the dough begins to come together. You may have to add another tablespoon of water if its too dry. Don't over work the dough. Gather the dough into a ball, wrap in plastic wrap and let it rest in the fridge for 30 minutes.
On a lightly floured surface, roll the dough into a 12" circle. Place in your tart pan and trim the edges.
Preheat the oven to 425F
- Dijon mustard
- 3 large ripe tomatoes
- 2 T. olive oil
- salt and pepper
- 2 T. chopped fresh herbs, such as thyme, chives, chervil, or tarragon
- 8 oz. melting cheese, such as goat cheese, comte, gruyere, or fontina ( The original recipe calls for 8 oz. but I actually used much less. I dotted the tomatoes with cheese and probably used no more than 3-4 oz.)
Spread a light layer of Dijon mustard over the bottom of the tart dough. Slice the tomatoes and arrange them in a single layer over the mustard. Drizzle the olive oil over the tomatoes. Sprinkle with salt, pepper, and herbs. Arrange thin slices of cheese over the tomatoes.
Bake for about 30 minutes until the dough is lightly browned, the tomatoes are tender, and the cheese is browned and bubbly. Remove from the oven. Let rest for a few minutes before slicing or allow to cool completely and serve at room temperature.
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