1/1 Photo of Tomato Tart
Kendra PeloJoaquin's Note:
Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time.
My Private Note
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- 1Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
- 2If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
- 3Heat oven to 450 degrees.
- 4Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
- 5Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
- 6Bake about 10 minutes, or until it is just beginning to color.
- 7Remove and set on a rack.
- 8Turn oven to 400 degrees.
- 9Spread crust with mustard.
- 10Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
- 11Cut into slices about 1/4-inch thick and place in a single layer on crust.
- 12Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
- 13Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
- 14Serve hot or warm; this does not keep very well.
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Nutritional Facts for Tomato Tart
Serving Size: 1 (116 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 475.3
- Calories from Fat 228
- Total Fat 25.3 g
- Saturated Fat 15.1 g
- Cholesterol 108.2 mg
- Sodium 340.6 mg
- Total Carbohydrate 53.8 g
- Dietary Fiber 3.6 g
- Sugars 3.8 g
- Protein 8.9 g
The following items or measurements are not included:
herbes de provence