Tomato Tart

Serves: Six | Prep: 40 min | Cook: 30 min

Ingredients:

Tart:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Tomato Filling:
1 1/2 lbs tomatoes, sliced 1/4-inch thick
1 tsp salt
2 tsp dijon mustard
1 cup gruyere cheese, shredded
1/2 cup onion, thinly sliced
2 garlic cloves, minced
1 tsp fresh thyme, minced
2 Tbsp olive oil
1/4 tsp pepper
2 Tbsp parmesan cheese, grated
1 egg
1 Tbsp fresh basil, chopped

Directions:
In a colander over a deep plate, place sliced tomatoes with 1 tsp salt. Let sit, 30 minutes.

Preheat oven 375F/190C. Line a baking tray with baking paper.

In a food processor with a steel blade add flour and salt, blitz to combine. Add butter and pulse until the mixture clumps comes together and resembles crumbs. With the motor running add 2 tablespoons of water, then 1 tablespoon at a time, until the dough comes together and forms a ball. Turn the dough out onto a floured surface and roll out into a 12-inch circle. Transfer to the prepared tray. Spread Dijon mustard over the dough, leaving a 1 1/2-inch boarder. Sprinkle gruyere cheese on top in an even layer.

After 30 minutes, shake the tomatoes in the colander. Add tomatoes, onion, garlic, thyme, oil, and pepper to a bowl. Gently mix together. Place mixture on top of the gruyere cheese, sprinkle with parmesan cheese. Next, fold and crimp dough edges. Make egg wash, by whisking an egg with 1 tablespoon water, brush the dough edges with the egg wash. Bake, 30-40 minutes, until golden brown. Garnish with chopped basil. Let cool, 10 minutes before slicing and serving.

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Creamy Leek Tart
Tomato Mozzarella Topped Chicken
Grilled Brie with Tomatoes
Tomato Confit