Savory Tomato Tart (Print Version)
# Ingredients:
→ Tart Base
01 -
Chopped herbs like basil, thyme, and/or chives for topping
02 -
A pinch of salt (about 1/2 teaspoon)
03 -
3 to 4 medium heirloom tomatoes, cut into 0.5-1 cm rounds
→ Crust Ingredients
04 -
2-4 tablespoons of cold water with ice
05 -
6 tablespoons of cold, cubed unsalted butter
06 -
1 tablespoon of sugar
07 -
1/4 teaspoon of salt
08 -
1 cup plain flour
09 -
1 1/2 cups shredded cheddar cheese, freshly grated
→ Filling Ingredients
10 -
1/3 cup chopped basil leaves
11 -
1/2 cup of mayo
12 -
4 ounces of cream cheese, softened
13 -
2 teaspoons of fresh thyme, finely chopped
14 -
1 medium shallot, diced small
15 -
1 1/2 tablespoons snipped chives
16 -
2 garlic cloves, minced
17 -
1/4 teaspoon ground black pepper
18 -
1/4 teaspoon salt
19 -
1/2 cup parmesan, grated
# Instructions:
01 -
Lay out tomato slices on paper towels, sprinkle with some salt, and let them rest for 35-60 minutes. Press gently with paper towels to remove excess moisture before setting aside.
02 -
Heat your oven to 175°C. Combine flour, sugar, and salt in a food processor. Give it a few pulses to mix. Add grated cheddar and process briefly. Toss in the butter and blend until the mixture looks like small crumbs. Slowly add icy water, a spoonful at a time, while mixing until a dough forms.
03 -
Push the dough evenly into the sides and bottom of an ungreased fluted tart pan (23 cm) with a removable base. Bake for about 20 minutes until the edges start to look golden. Let it cool down 15-20 minutes before moving on.
04 -
In a mixing bowl or stand mixer, add basil, cream cheese, mayo, parmesan, garlic, herbs, shallot, salt, and pepper. Beat everything together until the texture is smooth and spreadable.
05 -
Once your crust has cooled, spread the filling inside evenly. Layer the tomato slices on top in overlapping circles, starting with larger slices on the outside and smaller ones in the middle. Put the tart on a baking sheet and bake for 35-40 minutes, or until the edges look golden and the filling is set.
06 -
Let the tart sit for 20-30 minutes to cool down. Sprinkle on freshly chopped herbs and a little cracked pepper just before serving.
# Notes:
01 -
Drying the tomato slices beforehand keeps your crust from getting soggy.
02 -
For the brightest flavors, use a mix of multi-colored heirloom tomatoes.