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.
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 7 tablespoons unsalted butter
- 3 tablespoons ice-cold water, or as needed
- 2 tablespoons Dijon mustard, or more to taste
- 1 cup grated Gruyere cheese
- 3 large tomatoes, peeled and cut into 1/4-inch slices
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon oregano
- 2 cloves garlic, finely minced, or more to taste
- 4 tablespoons extra-virgin olive oil
- 1. 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.
- 2. Preheat the oven to 400 degrees F (200 degrees C).
- 3. 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.
- 4. 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.
- 5. Bake in the preheated oven until crust is solid, about 40 minutes.
- 6. 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.
serving: 6 servings
calories: 413.7 kcal
carbohydrates: 29.4 g
protein: 9.7 g
saturated fat: 13.3 g
cholesterol: 55.4 mg
sodium: 387.5 mg
fiber: 2.3 g
sugar: 2.6 g