Tomato Tart with Gruyère
I was preparing an entree salad for our dear friends who are in the midst of kitchen renovations. I wanted to add something else to their dinner. What is more summery than a tomato tart? This Tomato Tart with Gruyère exceeded my expectations. With its crispy crust and wonderfully flavorful tomato filling, it would be wonderful any time of the day!
If you have fresh garden tomatoes, this tomato tart will be pure bliss. But I bet it’s pretty darned tasty even with decent off-season tomatoes. Meaty Romas are perfect, but any tomato will do. Just make sure to let your slices drain on a couple of layers of paper towels so there’s no excess juice to water down your filling.
The Magic of Tomatoes, Herbs and Cheese
This combination of tomatoes, herbes de Provence and Gruyère is a tried and true winner. The hour in the oven allows the sugars in the tomatoes to caramelize and the flavors to concentrate.
You’ll be sneaking slices of leftover tart out of the fridge; it’s just that irresistible. That is, IF you have leftovers! I’m not sure this sort of tart is actually served in France, but if it’s not, it should be!
This Fresh Tomato Tart is also a winner!
- 1 1/4 cups flour
- 1 1/2 tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- 1 1/2 tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
- 2+ tablespoons ice cold water
- 12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain on paper towels
- 1 cup grated Gruyère
- 1 teaspoon herbes de Provence
- 2 eggs
- 1/4 cup half and half
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper to taste
- To prepare crust, put flours and salt in food processor and pulse to combine. Add butter and shortening and pulse till mixture looks like cornmeal. Remove to bowl and sprinkle with 2 tablespoons ice water. Mix to combine, and gather together to form ball. If not holding together, slowly add more ice water. Flatten dough ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Roll out dough to 1/4 inch thickness and fit into a 9 inch square tart pan (or another tart pan of comparable size), then trimming excess dough. Chill another 30 minutes.
- Preheat oven to 400º. Prick bottom of tart with fork, then line with parchment and cover parchment with pie weights (or dried beans). Bake for 10 minutes. Remove from oven, remove paper and weights, and allow to cool as filling is prepared.
- Decrease oven temperature to 375º. Sprinkle bottom of tart shell with Gruyère, then herbs de Provence. Top with tomato slices arranged in a lovely pattern.
- Whisk together eggs, half and half, mustard, salt and pepper. Pour over tart, adding more cream if needed.
- Bake for about 1 hour, till custard is set. Cool on wire rack slightly before serving.
Total time does not reflect chilling time for dough. Adapted from Once Upon a Tart.
Amount Per Serving: Calories: 239 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 79mg Sodium: 541mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 8g