With the abundance of heirloom tomatoes at the farmers market, I usually pick out a few every week and bring them home. Red, orange, even green heirloom tomatoes end up in my kitchen. Here’s the great thing about them: they are so meaty, they taste great raw or cooked, and their lovely colors light up any plate.
I had four lovely tomatoes sitting on my counter last week. M and I headed off to Ireland for a long weekend on Friday (to celebrate meeting there five years ago!), and we had an abundance of fresh veggies that needed to be cooked before leaving. Beet chips and carrot & pumpkin soup are on the menu, along with a fresh tomato tart.
In France, the tomato tart is a classic dish that is perfect for summer. Big slices of pretty heirloom tomatoes are laid over a crust that has been slathered with rich dijon mustard, and fresh herbs with flavorful cheese cover the top. You can’t go wrong with simple, fresh ingredients. The first time I remember trying it was a few years ago at M’s cousin’s house. We’ve made it on a regular basis since then!
To make this tart, I used tomatoes from the Ferme des Mions and fresh cheese from the Ferme des Récollets. Usually, I use a prepackaged pate feuilletée (the shame!), but this time, I tried David Lebovitz’s tart dough recipe. It’s so much better!
Here’s what you need:
For the dough
- 1 1/2 cups flour
- 1 stick + 1 tablespoon (4.5 ounces) butter, chilled, cut into cubes
- 1/2 teaspoon salt (if using unsalted butter)
- 1 egg
- 2-3 tablespoons cold water
For the filling
- Dijon or whole grain mustard
- 2-3 large tomatoes, sliced
- 2 tablespoons olive oil
- Salt and pepper
- 1/8 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1/8 teaspoon dried basil (or 1 tablespoon fresh basil, sliced)
- 1/2 cup comté cheese (or your favorite cheese that melts well), thinly sliced or finely shredded
- Sliced goat cheese (optional)
Here’s what to do:
- Mix the flour and salt in a large bowl. Add in the butter, mixing with your hands until the mixture resembles small crumbs.
- In a small bowl, whisk the egg with 2 tablespoons of the cold water. Make a well in the middle of the flour mixture and add the egg to the center, stirring until a dough forms. (Add the extra tablespoon of water if necessary to achieve the right dough texture.)
- Make the dough into a ball and roll it out into a circle on a lightly floured surface. Roll the dough lightly onto your rolling pin, and then roll it out over a tart pan, pushing in the sides with your fingers.
- Preheat the oven to 425°F / 215° C.
- Spread an even layer of dijon mustard over the crust (as much as you would on a sandwich, for example).
- Lay the sliced tomatoes onto the crust. Drizzle with olive oil and season with salt, pepper, oregano, and basil.
- Add on the cheese, and top with sliced goat cheese (optional).
- Bake at 425°F / 215°C for 20-30 minutes, or until crust is cooked through and cheese is melted.
Serves 4-6, and tastes great with a fresh salad! Enjoy!