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.
- Ready In:
- 2 cups flour, more for dusting
- 1 egg yolk
- salt and pepper
- 1⁄2 cup butter, at room temperature
- extra virgin olive oil, as needed
- 4 -5 tablespoons Dijon mustard
- 4 tomatoes (medium to large)
- 1 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
- 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.
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Extraordinary! I made a smaller tart (5" vs. 9)as a side dish to a grilled chicken breast. I slightly modified the recipe by using a little "I Can't Believe It's Butter" instead of real butter and layered some mozarella cheese and browned onions in bottom of crust. For a bonus I topped tomatoes with a little more mozarella cheese and black olives. This was a delicious dish and I used up some of those fresh garden tomatoes. (Don't forget to squeeze the extra juice out before slicing as the recipe states.)Reply