DELICIOUS Tomato Tart Made By Two, Not One, Home Chefs!


Hi everyone! I went to a Chanukah party last night and had the best time. For starters, none of my kids misbehaved and the food was incredible. If that weren’t enough, I also met some really nice neighbors, Rich and Tammy,   who turned me on to a fantastic recipe for a tart that they brought.

What I liked most about this tart was that the husband and wife team you see on the left made it together. She made the crust and he made the filling.

What a great way to spend time together, share in the labor and expertise and bring something delicious and homemade to a party!  They got the recipe from the NY Times but Tammy made her own crust. Here it is and enjoy! P.S. Here is a note from Rich:

Of course a home made crust tastes better, but you can use the pre-made stuff from the grocery in a pinch. I like to add a touch of honey to the mustard on the bottom. Also, I cook it about 5 minutes past the recommended cooking time. I like the tomatoes to be soft and dry as possible, before the crust starts burning. 
Tomato Tart:
Tammy’s Crust: 

two cups flour

2/3 cup butter

See how to prepare below…

…and here’s the filling from the NYT article

For the topping:

2 tablespoons Dijon mustard

8 ounces Gruyere cheese, coarsely grated

12 to 14 ripe plum tomatoes, ends trimmed, very thinly sliced into rounds

1 teaspoon herbes de Provence

Freshly ground black pepper

1/2 teaspoon salt, or to taste.

1. For tart crust: In a food processor, combine and butter. Pulse to combine. Add butter  and pulse until mixture resembles moist crumbs; do not overwork dough. Transfer to a bowl and sprinkle with 4 tablespoons ice water. Shape into a ball, adding ice water 1 tablespoon at a time (as many as 6 more may be needed) until dough is just past crumbly and holds together.

2. For two tarts, divide dough in half and wrap each in plastic wrap, and press each with palm of your hand into disks. For one tart, wrap in plastic and shape into one large disk. Refrigerate at least 30 minutes before rolling out.

3. When ready to bake, cover with foil and fill with pie weights or dried beans. Bake at 450 for 8 mins, then remove foil and bake for another 6 minutes. Allow to cool before filling completing the tart.

4. For topping: Spread mustard thinly over bottom of cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbes de Provence, and season to taste with pepper. Bake until tomatoes begin to shrivel and cheese melts, 10 to 12 minutes. Sprinkle with salt, and serve hot or at room temperature.

Yield: Two 9-inch tarts or one 10-by-16-inch tart.

 

 

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