Monday, August 30, 2010
Rustic Tomato Herb Tart
Sometimes you just have to eat something, regardless of how healthy it is. Maybe because you've been eating oatmeal and fruit for too many days in a row, and you really need a greasy egg and cheese sandwich. Or maybe because you can't remember the last time you had ice cream, and you're walking past a place that sells organic, handmade icy cold deliciousness. Or perhaps it's because it's getting to be the end of summer and the supply of fresh, succulent tomatoes is already diminishing. And because you have a brand new apron and you really want to do a bit of baking.
This tart is the perfect end of summer meal. It's rich while still refreshing and juicy from the tomatoes and fresh herbs. Served with a nice salad and a good red wine, it's simple but still feels like a major treat. Which I realized it really was, when I considered how much butter I had consumed after I was done eating! I'll just try not to think about that part...
Rustic Tomato Herb Tart
1 1/2 cups of all purpose flour
1/2 cup of unsalted cold butter, chopped into 6 pieces
1/2 cup of freshly grated Parmesan cheese
1/2 tsp of salt
1/4 cup of very cold water
1½ tbsp Dijon mustard
4 tbs freshly grated Parmesan cheese
1 tbs finely chopped fresh thyme
2 tbs finely chopped fresh basil
2 cloves garlic, minced
Salt and freshly ground pepper to taste
2 or 3 large Roma tomatoes, cut into 1/2 inch slices
1 tbs olive oil
1 egg yolk beaten with 1 tsp water
1. Place flour into a large bowl and either using a pastry blender or your fingers (I had to use my fingers... I know, a blender is on my list of tools to get now!) work the butter into the flour until it's in pea sized, slightly uneven pieces. Add the cheese and salt, and then add the water a little bit at a time while mixing the dough, until it starts to hold together. Knead a bit to combine and form into a 12 inch circle. If you don't want to make that tart right away, you can wrap the dough in plastic wrap and refrigerate. When your ready to use it, remove from the fridge and let it soften for fifteen minutes.
2. Preheat your oven to 425 degrees. Transfer the dough to a parchment paper or tinfoil lined baking sheet. Brush the dough with the mustard, leaving about an inch border all around. Sprinkle about 2 tbs of Parmesan cheese over the mustard, reserving the rest for later.
3. In a small bowl, combine the fresh herbs, garlic and some salt and pepper.
4. Place a few of the tomato slices over the pastry, still being careful to leave the border of pastry. Sprinkle evenly with the herb mixture, and then layer more tomatoes on top. Finish with the rest of the herb mixture and a drizzle of olive oil. Carefully bring the border of the pastry up around the ingredients to create the sides of the tart, then brush the sides with the egg wash.
5. Place tart in the oven for 20 minutes. Open the oven and sprinkle the top of the exposed tomatoes in the tart with Parmesan cheese, and then let the tart bake for another 5 to 10 minutes. When the cheese is melted and slightly browned, remove from the oven and let cool for 10 minutes. Slice the tart and serve!