Tomato Tart

If you don’t have large or heirloom tomatoes, halved cherry tomatoes or sliced cocktail tomatoes will also work here. For the cheese, use any kind you like or a combination. We love gruyère but Comté, Cheddar, asiago, or pecorino could work too. Serve with a green salad, or a sliced fennel salad.

Recipe adapted from Emile Henry France

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Ingredients...

Pastry:

• 1 disk pre-made pastry or roll puff pastry

Filling: 

• 2 tbsp Dijon mustard
• 2 cups Gruyère cheese
• 1 tsp Herbes de Provence
• 2 full-sized tomatoes, preferably 1 red and 1 yellow, sliced
• 4 to 6 cherry tomatoes, different colours, cut in half

Garnish:

• Smoked Maldon salt
• Freshly ground black pepper
• Fresh basil

Method...

1. Roll out dough to about 14 x 6 rectangle, ¼ inch thick.
2. Press dough into Emile Henry Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. 
3. Spread 2 tbsp Dijon mustard in tart and spread to form a thin layer.
4. Top with the cheese, sprinkle over Herbs de Provence. Line with 1 layer of sliced tomatoes (the large ones) alternating the colours.
5. Fill in the gaps with the small cherry tomatoes, alternating colours.
6. Pop in the freezer for 10 mins to chill the pastry well before baking.
7. Bake at 425F for 30-35 mins until pastry is golden brown. Serve tart either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of smoked Maldon salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.

Makes 4-6 servings

 YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE

Emile Henry Rectangular Tart Pan

Emile Henry Deep Tart Pan

Rolling Pin

Pastry Mat

Smoked Maldon Salt