Description
this is a delightful savory tart that might be served with salad as a main course
Ingredients
Scale
- 2 cups flour
- ¼ tsp salt
- 1½ stick unsalted butter
- 1/3 cup ice water (may need a little more if the air is really dry)
- 4 tomatoes
- 3 tbsp mustard
- 1 cup grated cheese (emmental, gruyere and parmesan)
- 1 tsp fresh chopped oregano
- 1 tbsp olive oil
- fleur de sel
Instructions
- Preheat the oven to 450°F.
- Prepare the dough. Combine flour, salt and butter in cuisinart or bowl. Add ice water slowly while pulsing in cuisinart until it gets clumpy. Gather the dough together, being careful not to over handle it (if overworked it won’t be light and flaky). Cover in saran wrap and if you have the time, let it rest in the fridge for 20-30min (or longer if you want to prepare the dough ahead of time, allowing it to return to room temp before working with it).
- Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450°F or until it begins to brown.
- Spread mustard onto the dough. Brigitte prefers the dish with dijon. She feels the grainy mustard can overwhelm the dish. But I like it both ways. Layer tomatoes, then half of the combination of gruyere, emmental and parmesan cheeses. Add another layer of tomatoes and another layer of cheese. Cook it for about 20 min at 450°F. The crust needs to be “golden to brown” and the cheese should be nice and melted and almost browned and crusty.
- Sprinkle the finished tarte with fleur de sel, fresh oregano, and drizzle with olive oil. Serve warm or cold.
- Prep Time: 30 mins
- Cook Time: 35 mins