Saturday, September 19, 2009

Tomato Mustard Tart

Garden Tomato Tart

~ A perfect use for perfect garden tomatoes!

1 pie crust shell (recipe below)
3 ripe tomatoes
6 oz Gruyere cheese (sharp cheddar or provolone works too), grated
A few fresh marjoram leaves, one green onion, sliced, and some basil leaves (the tiny leaves at the ends)
2 T plus 1 tsp Dijon mustard
1 egg, beaten
3 T creme fraiche (or cream, yogurt or sour cream can work)

pie crust:
6 oz unsalted butter, frozen or very cold, cut or grated into small pieces
1 & 1/4 cups flour
2 - 4 T. grated Parmesan cheese
1/4 t. fresh ground black pepper
1/4 t. salt
water as needed (2 - 4 T.)

Mix together the flour, salt, Parmesan, & pepper. Stir in the butter. Drizzle in water 1 T. at a time until it just forms a ball (it will look crumbly but hold together when squeezed.) Pat into a flat ball, and chill 5 - 20 minutes before rolling out. Heat oven to 350°. Roll out the pie crust (between wax paper makes it easy) and line a pie dish (or tart pan). Crimp edges. Prick the crust with a fork in several places. Prebake for 10 - 12 minutes. Remove from the oven.

Slice tomatoes about 1/4" thick, and place them between towels to remove some of the juice (otherwise the tart gets too soggy).

Brush the prebaked crust with 1 T (generous) Dijon mustard. Mix the beaten egg, cream, another 1 tsp Dijon, remaining cheese, salt & pepper, and spread it over the tart. Scatter on the herbs. Arrange the tomato slices on. Put tart in oven, bake 45 minutes.

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