50 minutes ago
Tuesday, July 14, 2009
The Tart Queen is back!
Just in time for Bastille Day!
It's been 3 weeks since I've made a quiche or tart, so I was due.
This is the best way to use up your summer tomatoes.
I make a lot of tomato tarts, however, this wins hands down for being the easiest.
There are only 5 ingredients (not including your pie crust ingredients).
That said, let's get to work.
Easiest Summer Tomato Tart:
1 recipe for pate brisee (I won't tell anyone if you use a ready made pie crust)
5 tomatoes, any variety is fine, sliced thin (I used plum tomatoes, because I didn't have any NJ tomatoes yet)
2 tbsp of Dijon mustard
1 cup of Gruyere cheese, grated
basil chiffonade for garnish
Preheat oven to 375F.
Roll out your pie crust and fit it into a fluted tart pan or pie dish.
You probably should prebake your pie shell for 10 minutes before proceeding, but mine always buckle and shrink, so I skip that part.
Spread your mustard on the bottom of the pie crust and top with grated cheese.
Next, place your tomatoes in an overlapping design making a concentric circle over the cheese.
Sprinkle with kosher salt and pepper and bake at 375F for 40 minutes until tomatoes look wrinkled.
Sprinkle tart w/ thinly sliced basil leaves and serve.
Delicious with an arugula salad.