Heirloom Tomato Tart

"If heirloom tomatoes are not available you can use beefsteak or other flavorful tomatoes- you may need a few extra. Recipe from the San Francisco Chronicle."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
1hr 10mins
Ingredients:
7
Serves:
8-10
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ingredients

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directions

  • Preheat the oven to 375°F.
  • Lightly grease or line a baking sheet with parchment paper or a silicone liner.
  • On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.
  • Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.
  • Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices.
  • Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
  • Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

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Reviews

  1. I am not fond of mustard so I used pesto instead. Yummy!
     
  2. This tart looked so beautiful and it was so quick to assemble. I had a hard time spreading the mustard onto my tart as the pastry was flaking as I did it so next time I would mix it with a bit of oil and drizzle that over.
     
  3. The result of my Tart was "FANTASTIC"! I had to use my garden tomatoes. I blotted my tomatoe sclices well on paper towels and let them air dry a while before par-baking the crust. I used Dijon Mustard (what I had) and layered the tomatoes on the crust. And, I sprinkled them lightly with salt, pepper, garlic powder, onion powder and basil flakes. (I didn't have any thyme). Topped it with the shallot rings. OTHER: 5 min. before the tart was done I sprinkled Parmesan Cheese on top of the tomatoes. The total time for the tart was perfect and the crust was crisp to the last bite.. Thank you for a treasure and the bumper crops of my garden tomatoes.
     
  4. I found that using 2 sheets of pastry, make for a better serving. my teenaged children liked it very much.
     
  5. I made this for Fall 2007 PAC. This tart was amazing. It was not only beautiful and simple to make, it tasted out of this world. I was able to get home grown beefsteak tomatoes to make this tart. I made this for a potluck with friends got requests for the recipe! I will be making this again.
     
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