Gruyère Tomato Tart
This tart is an absolute SHOWSTOPPER in the summer. It's the perfect time to use ripe, in-season tomatoes of various colors. Combined with gruyère cheese and an assortment of spices – you'll keep coming back for more.Bon Appétit!
Ingredients
Dough
- 125 g (10 tbsp) butter
- 250 g (2 cups) flour
- 1/4 tsp kosher salt
- 50 ml (3 tbsp) milk , cold
Filling
- 2 tbsp mustard
- 2 cups shredded gruyere cheese
- 1/2 cup parmesan cheese
- 4 tbsp tomato sauce or strained tomatoes
- 3 medium-sized tomatoes (sliced) , multiple colors
- 5 cherry tomatoes (sliced) , multiple colors
- 2 tsp Herbes de Provence
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
Dough
- Cut butter into cubes and soften at room temperature for 30 mins to 1 hour (be sure butter is soft but not melted). Place a medium-sized empty bowl in the freezer for at least 30 mins (this bowl will be used to combine the dough ingredients).
- (I use my hands to combine the dough, you can also use a stand mixer.) Remove the bowl from the freezer. In the bowl, combine the flour and salt. Add the softened butter and use your hands to combine. Add the cold milk and mix by hand, working quickly and shaping the dough into a disk. Do not over-knead to keep the dough soft. We are just kneading the dough to bring it together.
- Flatten the ball of dough with the palm of your hand and tightly wrap in plastic wrap. Refrigerate for at least one hour.
- Preheat to 350°F/180°C.
- Remove dough from refrigerator and place on a floured surface. Sprinkle some flour on top. Using a rolling pin, roll dough out to a roughly 12-13 inch circle, and 1/8 inch thickness. Transfer dough to a 11-inch round pan. Press dough down along edges to shape the tart. Use a fork to gently pierce the pastry in many places.
Filling
- Brush the mustard on the crust of the dough, evenly covering.
- Sprinkle the gruyère cheese and parmesan cheese on top.
- Using a spoon, add the tomato sauce in dollops over the cheese.
- Top with the sliced tomatoes, overlapping in rows. Sprinkle the olive oil, Herbes de Provence, salt, and pepper on top.
- Bake for 30-35 minutes, or until crust is golden. Remove and let cool slightly before serving.
