Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tomato tart alone is a good enough reason for me to look forward to the next tomato season. Nothing quite compares when you have a bumper crop of tomatoes from the garden. Serve as a starter or a main.

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Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. Add ice-cold water 1 teaspoon at a time until dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C).

  • Roll out pastry dough on a lightly floured surface so it generously fits in a 9-inch tart pan with a removable bottom. Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan.

  • Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese.

  • Bake in the preheated oven until crust is solid, about 40 minutes.

  • Combine parsley, oregano, garlic, and olive oil in a small bowl. Remove tart from oven and brush with herb mixture while still hot. Serve warm or reheat in a microwave oven.

Nutrition Facts

414 calories; protein 9.7g; carbohydrates 29.4g; fat 28.8g; cholesterol 55.4mg; sodium 387.5mg. Full Nutrition
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