Tomato Tart (Tarte aux Tomates)

TOMATO TART (TARTE AUX TOMATES)

1 (9″) frozen pie shell, thawed or fresh savory pie dough rolled and fitted to a pie dish
3 large fresh heirloom tomatoes, seeded, cut into 1/2″ slices and well drained

1/4 C Dijon mustard
1 C Gruyère cheese, coarsely grated

1 T fresh tarragon leaves, chopped
1 T fresh thyme leaves, chopped
2 plump, fresh garlic cloves, peeled and finely minced
2 T extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 375 F

Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

Turn up the oven and preheat to 400 F

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are soft, 35 to 40 minutes.

In a small bowl, stir together the tarragon, thyme, garlic, olive oil and season with salt and pepper to taste. Sprinkle the tart with this mixture when immediately removed from the oven.

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