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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
414 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until crust is solid, about 40 minutes.
Step 6
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.
Ingredients
½ teaspoon salt
1 ½ cups all-purpose flour
7 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley
1 tablespoon oregano
1 cup grated Gruyere cheese
4 tablespoons extra-virgin olive oil
2 cloves garlic, finely minced, or more to taste
2 tablespoons Dijon mustard, or more to taste
3 tablespoons ice-cold water, or as needed
3 large tomatoes, peeled and cut into 1/4-inch slices
