Side Pannel
Rustic Tomato Tart
Rustic Tomato Tart
- Recipe Submitted by maryjosh on 02/19/2019
Ingredients List
- Tart Filling
- One unbaked tart dough see recipe, below
- Dijon or whole-grain mustard
- 2-3 large ripe tomatoes
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 2 tablespoons chopped fresh herbs such as thyme, chives, chervil, or tarragon or use 2 tsp of dried herbs
- 8 ounces fresh mozzarella sliced
- Tart Dough:
- 1 1/2 cups flour
- 4 1/2 ounces butter chilled, cut into cubes
- 1/2 teaspoon salt
- 1 large egg
- 2-3 tablespoons cold water
Directions
Make the dough by mixing the flour and salt in a bowl
Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture
Mix the egg with 2 tablespoons of the water
Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together
If it’s not coming together easily, add the additional tablespoon of ice water
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
Dough should be about 14 inches across
Transfer the dough to a prepared baking sheet
Preheat the oven to 425ºF
Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out
Slice the tomatoes and arrange them over the mustard in a single, even layer
Drizzle the olive oil over the top
Sprinkle with some chopped fresh herbs, then arrange the slices of cheese on top
Add some more fresh herbs
Gather the edges when you’re done, to envelope the filling
Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned
Depending on the heat of your oven, if the cheese doesn't brown as much as you’d like it, you might want to pass it under the broiler until it’s just right
Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture
Mix the egg with 2 tablespoons of the water
Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together
If it’s not coming together easily, add the additional tablespoon of ice water
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
Dough should be about 14 inches across
Transfer the dough to a prepared baking sheet
Preheat the oven to 425ºF
Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out
Slice the tomatoes and arrange them over the mustard in a single, even layer
Drizzle the olive oil over the top
Sprinkle with some chopped fresh herbs, then arrange the slices of cheese on top
Add some more fresh herbs
Gather the edges when you’re done, to envelope the filling
Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned
Depending on the heat of your oven, if the cheese doesn't brown as much as you’d like it, you might want to pass it under the broiler until it’s just right
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