French Tomato Tart
Notes: Up to 1 day ahead, bake crust, cool, wrap airtight, and keep at room temperature.
Yield: Makes 6 or 7 servings
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Amount per serving
- Calories: 441
- Calories from fat: 61%
- Protein: 15g
- Fat: 30g
- Saturated fat: 15g
- Carbohydrate: 28g
- Fiber: 2.3g
- Sodium: 531mg
- Cholesterol: 98mg
- 1 1/2 cups all-purpose flour
- 1/2 cup (1/4 lb.) butter or margarine
- 1 large egg
- 4 firm-ripe tomatoes (each 3 in. wide; about 1 1/2 lb. total), rinsed and cored
- 2 tablespoons Dijon mustard
- 2 cups (1/2 lb.) shredded Swiss cheese
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 tablespoons chopped shallots
- 1 clove garlic, peeled and minced
- 2 teaspoons fresh thyme leaves or dried thyme
- 2 teaspoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram
- 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 6 to 8 canned anchovy fillets, drained
- 6 to 8 niÃ§oise or calamata olives, pitted
- Salt and pepper
- 1. In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
- 2. Bake in a 325° oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).
- 3. Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends.
- 4. Remove baked crust from oven and turn oven to 400°. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses.
- 5. In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.
- 6. Bake in a 400° oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.
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