Heirloom Tomato Tart
Heirloom Tomato Tart
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 tsp salt
- 6 tbsp (85 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water
- 1 1/2 lb (675 g) heirloom tomatoes, cut into 1/4-inch (5 mm) slices
- 1 tsp salt
- 2 tsp (10 ml) whole-grain mustard
- 1 1/2 cups (150 g) Gruyère cheese, grated
- 1/2 cup (25 g) fresh herbs, chopped (such as basil, thyme, chives)
Instructions
- In a large bowl, combine the flour and salt. Add the butter and blend into the flour using a pastry cutter until the butter is pea-sized. Gradually add the water and mix just until the dough sticks together when pressed. Form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with the dough and prick all over with a fork. Cover with foil and fill with pie weights.
- Bake for 30 minutes or until the edge of the crust is lightly golden. Remove the foil and pie weights. Turn the oven down to 350°F (180°C).
Heirloom Tomato Tart