Tomato Tart
This easygoing French-style tomato tart is so simple and perfect for peak-summer tomatoes!
Servings: 8 servings
Equipment
- 10 inch tart pan with removable bottom
Ingredients
for the crust
- 1 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 6 Tbsp unsalted butter, melted and cooled to lukewarm
- 3 Tbsp cold water
for the filling
- 1 egg plus 1 egg yolk
- 1/2 cup heavy cream
- 1/8 tsp salt
- 1 tsp Dijon mustard
- fresh cracked black pepper
- 3/4 cup fontina cheese (or substitute Gruyere or a mild cheddar), grated
- fresh tomatoes, sliced (about 2 large heirloom style tomatoes, or 3 medium sized tomatoes)
- a tablespoon or so of fresh thyme leaves for serving (optional)
Instructions
to make the crust
- In a medium sized mixing bowl, whisk together the 1 1/2 cup all purpose flour, 1/2 tsp sugar, 1/2 tsp salt, and 1/2 tsp baking powder.
- Add the 6 Tbsp unsalted butter, melted and cooled to lukewarm and cold 3 Tbsp cold water and mix until the dough comes together into clumps. You don't want to see any dry flour left in the bowl, but try not to overmix.
- Crumble the dough evenly over the bottom of your 10-inch tart pan with a removable bottom. Press the dough into the tart pan and up the sides of the pan, getting it as even as possible.
- Chill the tart shell in the fridge for 20-30 minutes.
- Meanwhile, preheat the oven to 400F.
to make the filling
- In a small mixing bowl, whisk together the 1 egg plus 1 egg yolk, 1/2 cup heavy cream, 1/8 tsp salt, fresh cracked black pepper, 1 tsp Dijon mustard and 1/2 cup of the grated cheese (reserve about 1/4 cup for sprinkling on top of the tomatoes.)
- Remove the tart shell from the fridge, and pour in the custard. Lay your tomato slices over the custard, and top with the remaining cheese.
- Bake for about 35-45 minutes until the the custard is set and the crust is a light golden brown.
- Remove from the oven and allow the tart to cool before carefully removing from the tart pan.
- Slice and serve warm with fresh thyme leaves, if desired. Refrigerate leftovers.
Nutrition
Calories: 269 kcal · Carbohydrates: 21 g · Protein: 7 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 54 mg · Sodium: 296 mg · Potassium: 185 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 979 IU · Vitamin C: 6 mg · Calcium: 100 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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