Fresh Tomato Tart
Tomato and cheese tart
Equipment
- Pie Dish
Ingredients
- 4 to 5 Medium fresh tomatoes (around 1-1/2 lb or 680 g)
- 2 Cloves Garlic, thinly sliced
- 1 cup Grated Gruyere or other Swiss cheese like Comte, Emmenthal or Jarlsberg
- 1 Unbaked Pie Shell
Filling
- 1-1/2 Cup Fromage Frais or whole milk Ricotta cheese
- 1 tbsp Dijon mustard
- 3 tbsp Minced fresh basil or 2 tbsp minced parsley
- 2 cloves Garlic
- 1 large Egg
- 1/3 cup grated Parmesan or Pecorino cheese
- 1/2 tspn each salt and freshly ground black pepper
- 1 pinch Cayenne (optional)
Instructions
- Cut the tomatoes into thick slices (about 1/2 inch or 2 cm). Put the slices in a colander and sprinkle very lightly with salt and let the tomatoes drain for 30 minutes
- Make the tart dough according to the recipe in my above link. If using a frozen pie crust, defrost overnight in the refrigerator.
- Preheat oven to 400 degrees F or 205 degrees C
- Lightly grease a 10-inch (26 cm) Tart pan. Lay the dough on the tart pan. Put a circle of wax paper on the bottom of the pie crust, overlapping the sides. and fill with dry beans or uncooked rice to reach 3/4 of the height of the sides (this is to keep the pie crust edge from sliding down during baking). Bake for 15 minutes.
- Meanwhile, mix all the ingredients of the filling together until well blended.
- Remove the pie crust from the oven and let cool.
- Spread the filling over the bottom of the tart crust.
- Remove the tomato slices from the colander and pat each slice dry with a kitchen paper towel, and display the slices in overlapping circles over the filling. Sprinkle the sliced garlic and freshly ground black pepper over the tomatoes. Bake for 15 minutes
- Remove the tart from the oven, sprinkle with the grated Gruyere or Swiss cheese. Bake for 20 to 30 minutes until the cheese is melted and is golden brown.
- Remove from the oven and let it cool. Sprinkle with additional basil or parsley and serve