Savory Tomato Tart

Tomato Tart: A Culinary Delight

Servings: 8 | Time: 2 Hours

Indulge in the delightful flavors of Mathilde's Heirloom Tomato Tart, a dish that seamlessly combines the sweetness of ripe tomatoes with a rich, buttery crust. This recipe, inspired by culinary maestro Dorie Greenspan, allows you to customize the cheese to your taste; whether you have Drunken Goat, Gruyère, or even cheddar, each option delivers a unique twist. If heirloom tomatoes are out of reach, don’t fret! Cherry or cocktail tomatoes will shine just as brightly.

Ingredients

Crust (Pâte Brisée)

• 3/4 cups (230 grams) all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon coarse or kosher salt
• 1/2 cup (4 ounces or 115 grams) cold unsalted butter, diced into 1-inch pieces
• 1 large egg
• 1 tablespoon water

Filling

• 3 large, very ripe heirloom tomatoes or similar, sliced into 1/4-inch rounds (about 1.5 pounds)
• Coarse or kosher salt
• 1 small garlic clove
• 1 cup (15 grams) loosely packed fresh basil leaves
• 2 cups (25 grams) loosely packed fresh parsley leaves
• 2 tablespoons (30 ml) olive oil, plus extra for brushing
• 1 tablespoon smooth Dijon mustard (double if you’re a mustard fan; omit if not)
• 2 ounces (55 grams) hard cheese, sliced thinly or roughly grated
• Freshly ground black pepper to taste

Crafting the Crust

To begin, combine flour, sugar, salt, and butter in a food processor. Pulse until the texture resembles coarse crumbs. Next, add the egg and water, pulsing until the dough comes together. Shape it into a disk and wrap it in parchment paper, then roll it out to an 11-inch circle. Freeze for 10 minutes until it’s firm yet pliable.

Preheat your oven to 375°F and prepare a 9.5-inch tart pan (preferably one with a removable bottom) by lining it with the dough. Trim the excess and poke holes in the base with a fork, then freeze for an additional 20 minutes to solidify.

Set the tart pan on a baking tray and line it with parchment paper, weighing it down with pie weights or dried beans. Bake the crust for 20 minutes, then remove the weights. If there are cracks, patch them with reserved dough and bake for another 5 minutes. Let the crust cool after removing it from the oven.

Assembling the Flavorful Filling

While the crust cools, prepare the filling by placing the tomato slices on a rimmed baking sheet and lightly salting them. Next, blend the garlic, parsley, basil, and ½ teaspoon of salt in a food processor until finely chopped. Add olive oil and pulse until it transforms into a spreadable paste. This herb mixture can be made ahead and stored in the fridge.

After blotting the tomatoes with paper towels to remove excess moisture, spread a thin layer of Dijon mustard across the bottom of the cooled crust. Evenly distribute your chosen cheese and then dollop on the herb mixture, carefully spreading it. Layer the tomatoes on top, ensuring a snug fit. Finally, brush the tomatoes lightly with olive oil and season with freshly ground black pepper.

The Final Bake

Bake the tart for 50 minutes to 1 hour, until the crust is beautifully golden and the tomatoes are roasted to perfection. Allow it to cool slightly, then serve warm or at room temperature alongside a refreshing green salad.

Tip: You can prepare the dough a few days prior, storing it in the fridge, or bake the crust a day in advance and complete the assembly the next day. Leftovers can be kept in the fridge for up to 5 days.

Enjoy a Slice of Culinary Heaven!

Mathilde’s Heirloom Tomato Tart promises to be a showstopper at your next gathering! Enjoy the combination of flavors and textures, and savor every bite of this exquisite creation.