Classic tomato tart

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:

1. Mix the flour and salt in a large bowl. Add in the butter, mixing with your hands until the mixture resembles small crumbs.
2. 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.)
3. 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.
4. Preheat the oven to 425°F / 215° C.
5. Spread an even layer of dijon mustard over the crust (as much as you would on a sandwich, for example).
6. Lay the sliced tomatoes onto the crust. Drizzle with olive oil and season with salt, pepper, oregano, and basil.
7. Add on the cheese, and top with sliced goat cheese (optional).
8. 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!