Tomato Tart

 

Our tomatoes are in, despite the constant battle with the squirrels who seem to think they are entitled to first choice. Thankfully our plants are flourishing and we have plenty, even if we have to share with these annoying intruders.

We’ve been eating caprese salads, tomato sandwiches, and bruschetta. I’ve been sharing bags of cherry and grape tomatoes with friends and there’s still a counter full of ripe fruit staring me in the face. Nice problem to have, right?

I knew that I would eventually whip up a tart and after reading this article in the Wall Street Journal I decided to get to work. What I love about a vegetable tart is that you don’t really need a recipe. Once your dough is done feel free to fill your it with whatever you have on hand. I have a few old favorites that you can take a look at here, here, here and here. 

I took a little inspiration from from the newspaper article and combined it with one of my earlier tarts. The result  is a tasty combination of tomatoes and sautéed onions with a little kick of dijon mustard. Perfect with a salad for a light summer supper.

Tomato Tart

Crust

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick (8 ounces) plus 1 tablespoon cold unsalted butter
About 1/4 cup ice water

In a bowl toss flour with salt. Cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the ice water by tablespoons until the dough holds together when pressed. Sprinkle in more water if needed. Flatten the dough into a disk, wrap well and refrigerate for at least 15 minutes before rolling out.

Tart Filling

2 medium onions, thinly sliced
3 sprigs fresh thyme leaves
3 tablespoons extra virgin olive oil
Salt and fresh ground pepper
1 tablespoon Dijon mustard
1/2 cup grated Jarlsberg or Gruyere cheese
2 medium vine ripened tomatoes, sliced crosswise 1/3″ thick
1 egg beaten with 1 tablespoon heavy cream

1 egg beaten  (to glaze crust)

In large pan saute the onions in olive oil over very low heat until the onions are light brown. Season with salt and pepper and add the fresh thyme leaves. Let cool.

Preheat the oven to 400 degrees. Roll out dough on a lightly floured board to a 14″ circle. Spread the mustard over the dough, leaving a 2″ border. Cover the mustard with the onions. Sprinkle the cheese over top and place sliced tomatoes in a ring. Season with salt and pepper. Pour the beaten egg over the tomatoes. Fold up the dough and pleat the border. Brush the dough with beaten egg.

Bake until the crust is golden, about 35 minutes. Can be served hot or at room temperature. Serves 4-6 as a main course or 8-10 as an appetizer.