TOMATO TART WITH GRUYERE CHEESE
This tomato tart alone is a good enough reason for me to look forward to the next tomato season. Nothing quite compares when you have a bumper crop of tomatoes from the garden. Serve as a starter or a main.
Provided by friederike
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. Add ice-cold water 1 teaspoon at a time until dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out pastry dough on a lightly floured surface so it generously fits in a 9-inch tart pan with a removable bottom. Line tart pan with the dough in such a way that extra dough is sticking out 1/3-inch over the edge of the pan.
- Brush dough lightly with mustard and sprinkle with Gruyere cheese. If tomatoes are very juicy, drain some of the liquid. Arrange tomato slices like roof tiles on the cheese.
- Bake in the preheated oven until crust is solid, about 40 minutes.
- Combine parsley, oregano, garlic, and olive oil in a small bowl. Remove tart from oven and brush with herb mixture while still hot. Serve warm or reheat in a microwave oven.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 29.4 g, Cholesterol 55.4 mg, Fat 28.8 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 13.3 g, Sodium 387.5 mg, Sugar 2.6 g
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