TOMATO TART

Makes 2 tarts

FOR PASTRY:

• 1 ¾ cups flour
• 1 tsp salt
• 2 tsp dried Thyme or fresh works too
• 10 tablespoons cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp ice water

FOR FILLING:

• 4 tablespoons of Dijon mustard
• 2 cups gruyere cheese
• 2 tsp Herbs de Provence
• 3 full sized tomatoes different colors, sliced
• 5-6 cherry tomatoes, different colors, sliced

FOR GARNISH:

• Kosher salt
• Freshly cracked Pepper
• 1 tbsp fresh basil, sliced into thin ribbons

INSTRUCTIONS

1. Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
2. Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
3. Roll out to about 14 x 6 rectangle, ¼ inch thick.
4. Press dough into Emile Henry Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
5. Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
6. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
7. Fill in the gaps with the small cherry tomatoes, alternating colors.
8. Pop in the freezer for 10 mins to chill the pastry well before baking.
9. Bake at 425F for 30-35 mins until pastry is golden brown.

• Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares