Tomato Tart

READY IN: 50mins
YIELD: 1 tart




  • Combine 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.
  • If 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).
  • Heat oven to 450 degrees.
  • Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
  • Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
  • Bake about 10 minutes, or until it is just beginning to color.
  • Remove and set on a rack.
  • Turn oven to 400 degrees.
  • Spread crust with mustard.
  • Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
  • Cut into slices about 1/4-inch thick and place in a single layer on crust.
  • Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
  • Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
  • Serve hot or warm; this does not keep very well.