GRANNY'S TOMATO TART

GRANNY'S TOMATO TART image

Yield 6-8 servings

Number Of Ingredients 13

For the tart crust:
2 1/2 c. unbleached flour
3 tbl. semolina flour
1 tsp salt
12 tbl cold butter, cubed
3 tbl cold veg. shortening
Ice water
For the topping:
2 tbl Dijon mustard
8 oz Gruyère, grated
12-14 ripe tomatoes, very thinly sliced
1 tsp Herbes de Provence
1/2 tsp salt, or to taste

Steps:

For crust: Combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles course crumbs. Transfer to bowl and sprinkle with 4 tbl ice water. Shape into a ball, adding water 1 tbl at a time until dough is just past crumbly and holds together. Divide dough in half if making 2 tarts. Wrap in plastic and refrigerate at least 30 min before rolling out. Preheat oven to 400 deg. Roll out dough to 2 9-in rounds or 1 16-in rectangle 1/8 in thick. Transfer to baking sheet and crimp edges 1/2 in high. Chill 30 min. Prick all over with fork. Weigh down with pie weights and bake until lightly browned, 10-15 min. Let cool, leave oven on. Topping: Spread mustard thinly over cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbs and season with pepper. Bake until tomatoes begin to shrivel and cheese melts, ~10-12 min. Sprinkle with salt and serve hot or room temp.