Tomato Tart

Tasty Tomato Tart
Tomato Tart
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Ingredients

Adjust Servings:
For the crust:
2½ cups All-purpose flour
Kosher Salt
12 tbsp (1½ sticks) Unsalted butter ½-inch-diced, cold
2 extra-large Egg yolks cold
½ cup ice Water
For the filling:
2 ½ pounds firm medium Tomatoes cored and sliced ¼-inch thick
1 cup Parsley whole fresh parsley leaves, lightly packed
½ cup Basil coarsely chopped fresh leaves, lightly packed
3 cloves Garlic large
1 tbsp Thyme fresh leaves
Kosher Salt
Black pepper
½ cup Olive oil
6 tbsp Dijon mustard
¾ pound Gruyère cheese grated
½ cup plus 2 tbsp Parmesan cheese freshly grated

Nutritional information

1557
Calories
64.2g
Fat
193mg
Cholesterol
584mg
Sodium
200.5g
Carbohydrates
48.8g
Protein
Features:
    Ingredients
    • For the crust:

    • For the filling:

    Directions

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    Delicious and cheesy Tomato Tart that has a flaky crust on the outside and a soft tomato center on the inside. Made from sliced tomatoes, fresh parsley and basil leaves, garlic, thyme, dijon mustard and topped with sprinkles of grated and melted Parmesan and Gruyere cheese.

    Delicious for a lunchtime snack and keeps well for 2-3 days in the fridge.

    To make Tomato Tart, you will need the following ingredients:

    Tomato Tart Recipe-How To Make Tomato Tart-Delicious Tomato Tart

    So, how to make Tomato Tart?

    Steps

    1
    Done
    2

    Prepare crust

    In a food processor, gently pulse the flour and 1 teaspoon of salt, before adding the butter and pulsing for a further 12-15 times, until the butter is the size of peas.

    2
    Done
    2

    Add egg yolks

    Add egg yolks and pulse a few more times to combine batter.

    3
    Done
    2

    Add ice water

    With the blender still running, add the ice water and continue pulsing until the dough starts to stick together.

    4
    Done
    30

    Refrigerate

    Roll out the dough onto a flat surface and into a disk shape. Wrap in plastic wrap and refrigerate for 30 minutes.

    5
    Done
    10

    Preheat oven and prepare baking sheet

    Preheat the oven to 450 °F and line a baking sheet with parchment paper.

    6
    Done
    2

    Prepare seasoning

    In a food processor, gently mix the parsley, basil, garlic, thyme, 1 teaspoon salt and pepper each until finely minced.

    7
    Done
    3

    Add oil

    With blender still running, add olive oil and continue processing until combined.

    8
    Done
    2

    Season tomatoes

    In a mixing bowl, pour the seasoning over the tomatoes and toss gently to coat then set aside for later.

    9
    Done
    5

    Prepare pastry

    On a well-floured, flat surface, roll out the chilled dough into an 11x17-inch rectangle shape and transfer to the baking sheet. Cover pastry with another sheet pan or dried beans and place in the oven.

    10
    Done
    10

    Bake pastry

    Bake in preheated oven for 15 minutes then remove the top sheet pan or baking beans, if using. Using a fork, lightly pierce the pastry, evenly, all over and place back in the oven to bake for a further 8-10 minutes, until lightly browned. If any spots in the pastry begin to bubble while baking, pierce through with the fork.

    11
    Done
    15

    Cool

    Remove from heat and allow to cool for 15 minutes.

    12
    Done
    10

    Reheat oven

    Lower the oven to 375 °F.

    13
    Done
    10

    Add mustard and cheese

    Using a pastry brush, brush dijon mustard over the cooled crust. Sprinkle a thick layer of Gruyere cheese over the pastry and reserve ½ cup for topping. Sprinkle ½ cup Parmesan cheese on top of the Gruyere cheese layer.

    14
    Done
    3

    Add tomatoes

    Place tomatoes, in overlapping rows, on top of the cheese. If there is any herb seasoning left, strain through a very fine mesh strainer, discarding the liquid and add the left-over garlic and herb mix over the tomatoes.

    15
    Done
    2

    Top with cheese

    Top with sprinkles of the remaining ½ cup Gruyere cheese and 2 tablespoons Parmesan.

    16
    Done
    30

    Bake

    Bake for 30 minutes at 375 °F.

    17
    Done
    15

    Serve

    Remove from heat and allow to cool slightly before slicing. Serve warm or at room temperature.

    Try this deliciously cheesy Tomato Tart for yourself and let us know what you think. Grow your own fresh tomatoes and use them for this recipe. Tag #cookmerecipes online and in your own Pinterest posts!

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly’s going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Athina

    Thank you! Approved!

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