Fresh, ripe, juicy tomatoes are about to flood the markets here in Oregon, and I have a simple, delicious recipe you will want to try which will bring those much anticipated flavors to the surface: a tomato and Gruyère tart. Inspired by Ina Garten’s recent recipe, I have tailored it for a smaller serving portion and added an extra touch of flavor with Maille’s Chardonnay white wine and white truffle mustard.
Last weekend I enjoyed making it out on my back porch under the sun, only stepping inside to use my food processor and oven. The crust is flaky, and melts in your mouth (you can also use a puff pastry picked up at your local market) and the layer of buttery cheese elevates the entire tart to decadence. Without the need for pretense with fancy tart pans, this rustic tart allows the flavors to work their magic without the fuss. Using fresh herbs from the garden, pour yourself a glass of wine, mix up a simple green salad with vinaigrette and enjoy.
Tomato Gruyère Tart
- 1 1/4 cup all-purpose flour
- kosher salt
- 6 tablespoons chilled unsalted butter diced in 1/2 inch cubes
- 1 egg yolk (extra large) cold
- 1/4 cup ice water
- 4-5 medium tomatoes cored and sliced 1/4 inches thick
- 1/2 cup whole, fresh flat parsley leaves
- 1/4 cup fresh basil leaves coarsely chopped
- 1-2 cloves garlic
- 1 teaspoon fresh thyme leaves
- kosher salt and freshly ground black pepper
- 1/4 cups good olive oil
- 3 tablespoons Dijon mustard
- 1/2 cup Gruyère cheese grated
- 1/4 cup Parmigiano Reggiano freshly grated
- Place the flour, salt and butter into a food processor and pulse until in small pea-size.
- With the motor running, add the egg yolk and then add the water until the dough begins to combine. Place the dough onto a cutting board and roll into a ball, then flatten into a round disc shape. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper in preparation for the crust.
- While the dough is chilling, slice the tomatoes and place in a medium size bowl.
- Make the dressing for the tomatoes: combine the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in a food processor until minced. While the motor is running, pour the olive oil into the mixture until combined. Pour the mixture over the tomatoes.
- Gently toss the tomatoes with the dressing and then set aside.
- On a well-floured board, roll the dough out to an 10 x 10-inch square and transfer it to the prepared sheet pan.
- Trim the rolled out dough so that it resembles a square, but don't be afraid to leave it looking rustic.
- Place a second sheet pan on top of the rolled out dough and place in the oven for 15 minutes. Then, remove the second pan, poke the dough with a fork and return to the oven for 8-10 minutes. Remove from the oven when golden brown. Let cool for 15 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit. Brush the Dijon mustard on the crust.
- Leave about 1/2 - 1 inch of an edge without Dijon mustard.
- Sprinkle half of the Gruyere on top of the Dijon mustard. Then sprinkle the Parmesan (reserve 2 tablespoons) on top of the Gruyere.
- Place the tomatoes in overlapping rows on top of the cheese.
- Spoon any extra dressing on top of the tomatoes. Sprinkle the remaining Gruyere and Parmesan on top of the tomatoes.
- Bake for 30 minutes.
- Cool slightly, cut into squares and serve warm or at room temperature. Serve with a small green salad and glass of crisp white wine or rosé.
~View more TSLL recipes here.