For Tart Shell:
1 1/4 cup flour
1/2 tsp salt
8 tbsp unsalted butter
1 egg yolk
4 tbsp iced water
For Tart Filling:
1 pound tomato4-5 tomatoes
1/2 tsp salt
2 tbsp dijon mustard
3/4 cup shredded gruyere cheese
2 tbsp olive oil
2 crushed garlic
2 tsp chopped thyme
hand full chopped basil
1 tsp chopped oregano
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the tart dough. Mix together flour, butter, solt and egg yolk for a few second using food processor. Add iced water and blend until dough is coming together. Wrap the dough into plastic wrap. Cool it for 30 minutes or more.
SECOND:
Prepare the tomatoes: Cut tomato in half then slice them 1/4 inch thick.
Put them into a small bowl.
Sprinkle 1/2 tps salt over them.
Gently toss all with your clean hands.
Let it sit for 30 minutes.
This will drain liquid from the tomatoes.
THIRD:
Drain and mix: Put tomatoes in colander, discard the liquid.
Place tomatoes back into the small bowl.
Add olive oil, crushed garlic, herbs and black pepper.
Toss it all together.
Set aside.
FOURTH:
Make the shell: Preheat oven to 375°F.
Take the dough out of the refrigerator.
Grease and flour a 10 inch tart pan.
Roll out the dough.
Put it onto the tart pan.
With a fork make some small holes on the bottom of the shell.
Bake it for 15 minutes.
FIFTH
Fill and bake: Take out the tart shell from the oven.
Spread 2 tbsp dijon mustard all over the bottom.
Then sprinkle 1/2 cup cheese on it.
Arrange tomatoes without any juice. Sprinkel the remaining 1/4 cup cheese on top.
Bake it for 30 minutes or until golden brown.
SERVE IT.
Serve it. Sprinkel some chopped fresh basil on top.
Enjoy your tomato tart with friends and a good glass of wine.
