Tomato Tart

I baked mine in a 10 1/2-inch (26/27cm) solid tart pan. It can also be baked in
a stoneware quiche dish or on a baking sheet. If using a tart pan with a
removable bottom, you may want to bake it on a parchment - or foil-lined baking
sheet, to catch any drips. (Mine didn't drip, but you never know...) Either
fromage frais or whole milk ricotta can be used. One thing to remember is that
when this tart is hot from the oven, it'll be tricky to get perfect slices out
of it. Don't let that deter you if you want to serve it soon after taking it out
of the oven, when the cheese is oozing and melty. Remember, it's your guest's
job to enjoy themselves, not to be food critics : ) That said, it's great served
just slightly warm or at room temperature, and fine reheated the next day as
well.

Servings: 6 servings

Author:

Instructions

1 To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand
mixer fitted with the paddle attachment. (You can also make it in a food
processor, or by hand, using a pastry blender.) Add the cold butter and mix
until the butter pieces are the size of peas.
2 Add the ice water and continue to mix just until the dough comes together.
Gather the dough with your hands, shape it into a disk, wrap it plastic, and
refrigerate for at least 30 minutes.
3 Cut the tomatoes into 1/2-inch (2cm) slices and set them in a colander,
sprinkling them very lightly with a little bit of salt as you lay them in. Let
tomatoes drain for about for 30 minutes.
4 Make the filling. If using fromage frais, stir it together with the mustard,
fresh herbs (parsley and basil, or parsley and thyme or tarragon), 2 minced
garlic cloves, the egg, Parmesan, 1/2 teaspoon salt, black pepper, and cayenne,
until smooth. If using whole milk ricotta, mix all the ingredients together,
except for the herbs, in a blender or food processor, until smooth, then stir in
the herbs by hand. (It's not imperative to puree the ricotta first, although it
does help it lose any graininess store-bought ricotta can have.)
5 Preheat the oven to 400ºF (205ºC).
6 On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and fit
it into a 10-inch (26/27cm) tart pan or quiche dish. Let the overhang of dough
rest hanging over the edge of the pan. Spread the tart filling over the bottom
of the dough in an even layer. If using a baking sheet, lay the dough on a
baking sheet lined with parchment paper or a silicone baking mat and spread the
filling over the dough, leaving a 2-inch (5cm) band of dough around the filling,
with no filling on it, that you'll be using to fold over the tomatoes.
7 Line a dinner plate with a few layers of paper towels. Remove the tomatoes from
the colander and, working in batches, set a few tomatoes at a time on the paper
towels to remove excess moisture, then arrange them in overlapping circles over
the filling. Continue preparing and arranging the tomatoes the same way in the
pan.Places the pieces of sliced garlic over the tomatoes. Grind a little black
pepper over the tomatoes. Take the overhang of tart dough, hanging over the
edges of the pan, and fold it over the tomatoes to enclose them to make a crust.
Bake for 15 minutes.
8 Remove the tart from the oven and sprinkle the tart, including the crust, with
the grated Gruyère and bake until the tart is golden brown on top, for another
20 to 30 minutes. (Mine took 30 minutes in the tart pan, and 20 minutes baked
freestyle, on the baking sheet.) Remove from the oven and let cool until the
tart is cooled down, or tepid. If you've baked the tart on a baking sheet (i.e.;
freestyle) as soon as it's cooled and firm up enough to hold together, slide the
tart off the baking sheet and onto a wire cooling rack.Sprinkle with additional
fresh herbs, and serve. You can serve the tart warm but it'll be a bit of a
challenge to cut into neat pieces.

Tomato Tart

🧂 Ingredients

Instructions

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