Fresh Tomato Tart



If you’ve never had a fresh tomato tart, you are missing something. This is a taste experience that amalgamates pizza, quiche and a savory tart — it is utterly fantastic! Creating a quintessential tom ato tart was a feat and like so many classics, I had to do it myself to get it perfect! If you want to speed this up, swap in prepared butter-based puff pastry.
Butter Pastry2 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon sugar
1 teaspoon salt
2 teaspoons lemon juice
1/4 cup ice water, or more
Tomato Basil Tomato Topping½ cup chopped fresh basil
1 cup chopped fresh parsley
3 large garlic cloves, peeled
1 tablespoon fresh thyme leaves
Salt, pepper
½ cup extra virgin olive oil
2 ½ pounds medium size tomatoes (use red and yellow mix), sliced
½ pound medium cheddar cheese, grated
¼ pound fontina cheese, grated
4 tablespoons Dijon mustard
1/2 cup Parmesan cheese, grated
For the pastry, place the flour in a large mixer bowl. With a pastry blender, or your hands, cut in the butter until mixture is crumbly — a somewhat lumpy, bumpy mixture of little and larger lumps of flour-covered-butter. Make a well in center of flour mixture and stir in the sugar, and salt, and lemon juice. Drizzle in most of ice water and using a fork or fingers, toss mixture together to moisten flour. Stir to make a soft mass and pat into a rough dough. Add remaining (or additional) ice water as required to make sure dough sticks together.
Turn out onto a lightly floured work surface. Knead very briefly into a smooth, cohesive dough. Place dough into a Ziploc bag.
For the Tomato Topping, in a food processor, add the basil, parsley, thyme, garlic and season with salt and pepper. Add olive oil and blend to mince up garlic and mix ingredients, about 1–2 minutes. Prepare tomatoes and place in a large bowl and cover with herb marinade and toss to blend.
Roll out dough on a lightly floured work surface to an 11 by 17 inch rectangle. Transfer it to a parchment paper lined baking sheet. Preheat oven to 400 F. Place a piece of parchment lightly on the dough and then another baking sheet. Bake 10–15 minutes to just dry out the crust. Cool slightly and brush the dough with the Dijon mustard. Then arrange half the cheddar and fontina cheese on the dough. Arrange the herbed-tomato slices in rows on top of the pastry add the rest of the grated cheddar and fontina and last, sprinkle on with the Parmesan. Bake, immediately reducing temperature to 350 F, 30–35 minutes until the edges of the pastry are browned and top is bubbling (tomatoes are softened and cheese is melted and golden).
Cool slightly and cut into large squares to serve (good warm or room temperature or re-heated)
Makes 6–8 servings

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