Tomato Gruyère Tart Recipes

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

SLOW-ROASTED TOMATO & GRUYèRE TART

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

TOMATO GRUYèRE TART

Steps:

• Place the flour, salt and butter into a food processor and pulse until in small pea-size.
• With the motor running, add the egg yolk and then add the water until the dough begins to combine. Place the dough onto a cutting board and roll into a ball, then flatten into a round disc shape. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper in preparation for the crust.
• While the dough is chilling, slice the tomatoes and place in a medium size bowl.
• Make the dressing for the tomatoes: combine the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in a food processor until minced. While the motor is running, pour the olive oil into the mixture until combined. Pour the mixture over the tomatoes.
• Gently toss the tomatoes with the dressing and then set aside.
• On a well-floured board, roll the dough out to an 10 x 10-inch square and transfer it to the prepared sheet pan.
• Trim the rolled out dough so that it resembles a square, but don't be afraid to leave it looking rustic.
• Place a second sheet pan on top of the rolled out dough and place in the oven for 15 minutes. Then, remove the second pan, poke the dough with a fork and return to the oven for 8-10 minutes. Remove from the oven when golden brown. Let cool for 15 minutes.
• Reduce the oven temperature to 375 degrees Fahrenheit. Brush the Dijon mustard on the crust.
• Leave about 1/2 - 1 inch of an edge without Dijon mustard.
• Sprinkle half of the Gruyere on top of the Dijon mustard. Then sprinkle the Parmesan (reserve 2 tablespoons) on top of the Gruyere.
• Place the tomatoes in overlapping rows on top of the cheese.
• Spoon any extra dressing on top of the tomatoes. Sprinkle the remaining Gruyere and Parmesan on top of the tomatoes.
• Bake for 30 minutes.
• Cool slightly, cut into squares and serve warm or at room temperature. Serve with a small green salad and glass of crisp white wine or rosé.

TOMATO AND ONION TART

Steps:

• In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
• Preheat oven to 375°F.
• On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
• Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
• Serve tart warm or at room temperature.