Tomato Tart
Ingredients for a 9 x 12 inch tart:
2 to 3 medium large heirloom tomatoes. Try to find different colors, but the same size for even cooking
1 tablespoon Dijon mustard
½ cup grated Gruyere cheese (parmesan also works great)
Salt and pepper to taste
Herbs de provence
High quality extra virgin olive oil
Baking sheet 9 x 12
Preparation:
Roll out the crust to fit the baking tray.
Place the crust on a baking tray, Dock the bottom, then refrigerate while preparing the tomatoes.
Crimp the edges of the crust to form a nice rim.
Slice enough tomatoes to fill the crust with a slight overlap. About 3 medium tomatoes. You can also use some cherry tomatoes, cut in half, to fill every nook and cranny in the tart.
Brush about 1 - 2 tablespoons of Dijon mustard on the bottom of the crust. I use 2 tablespoons because I love it. I promise it will not taste like Dijon mustard, it just adds a perfect counterpoint to the sweet tomatoes.
Spread about ½ cup of grated gruyere cheese over the mustard.
Place the tomatoes on top, slightly overlapping.
Top with salt, pepper, herbs de provence, a little more cheese and olive oil.
Bake at 400 degrees for 35 minutes. Transfer to a cooling rack for a crisp crust.
Let cool to room temperature before cutting into.
Notes:
If using a premade round crust, adjust the quantity of tomatoes accordingly.
Trick:
If using pre-made crust, use two together, it has a more homemade feel.