Tomato Tart

Ingredients

  • 2.5 cups all-purpose flour

  • salt

  • 12 Tbsp butter, 1/2 inch diced

  • 2 cold extra-large egg yolks

  • 1/2 cup ice water

  • 2.5 lbs firm medium tomatoes, cored and sliced

  • 1 cup lightly packed fresh parsley, chopped

  • 1/2 cup basil, chopped

  • 3 cloves garlic

  • 1 Tbsp fresh thyme

  • pepper

  • 1/2 cup olive oil

  • 6 Tbsp Dijon mustard

  • 1/2 lb Gruyere cheese, grated

  • 1/2 cup Parmesan cheese, grated

Make

  1. Add flour and 1 tsp salt to food processor, add butter and pulse until butter is the size of peas
  2. Add egg yolks and pulse to combine, then add ice water and pulse until dough forms
  3. Roll dough into flat disk on floured counter, wrap in plastic and refrigerate for 30 min
  4. Preheat oven to 400F, line pan with sheet paper
  5. Place sliced tomatoes into large bowl and toss with oil and a mixture of parsley, basil, garlic, thyme, 1 tsp salt, and 1 tsp pepper that is finely minced
  6. Roll dough out to 11x17 inch rectangle on floured surface, transfer to sheet pan
  7. Line dough with foil and place something heavy on top, bake for 15 min
  8. Remove foil, pierce dough with fork in many places, and bake another 8-10 minutes until lightly browned
  9. Allow crust to cool for 15 minutes, lower oven to 375F
  10. Brush mustard over dough, add layer of Gruyere (reserve 1/2 cup) and add 1/2 cup Parmesan
  11. Place overlapping rows of tomatoes across the cheese, top with remaining strained herb mixture
  12. Add remaining cheese to top, bake for 30 minutes

TIME | 1.5 hours

YIELD | 6 servings

TAGS | American, Vegetarian

PAIR | Raw Carrots, Sauteed Spinach With Garlic