Tomato Tart

I had a lot of tomatoes, so decided to make a Tomato Tart.

 

Ingredients:

Dough:

• 1 1/2 cups (210g) flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (4 oz, 115g) unsalted butter, cubed and chilled
• 6 tablespoons (90ml) ice water

Base Filling:

• 1 1/2 cups (360g) ricotta (I used drained cottage cheese)
  
• 1 tablespoon Dijon or spicy mustard
  
• 3 tablespoons minced fresh basil (or other herbs) plus  additional fresh herbs to chop and scatter over the finished tart
• 2 cloves garlic, peeled and minced
• 1 large egg
• 1/3 cup (30g) grated Parmesan or Pecorino cheese
• 1/2 teaspoon salt
• freshly grated black pepper
• generous pinch cayenne

Tomato Topping:

• 4 medium (or 3 large) fresh tomatoes, about 1.5 pounds (680g)
• salt
• 2 cloves garlic, peeled and thinly sliced
• freshly grated black pepper
• 1 cup (90g) finely grated Swiss cheese

 

Instructions:

1. To make the tart dough, mix the flour, sugar, and salt in the bowl of a food processor. Add the cold butter, and whirr in spurts until the butter pieces are the size of peas.
2. Add the ice water and continue to process in bursts just until the dough comes together. Shape the dough into a disk, wrap it plastic, and refrigerate for at least 30 minutes.
3. Cut the tomatoes into 1/2-inch (2cm) slices and set them in a colander, sprinkling them very lightly with a little bit of salt. Let tomatoes drain for about for 30 minutes.
4. Make the base filling. Mix all the ingredients together, except for the herbs, in a food processor, until smooth, then stir in the herbs by hand.
5. Preheat the oven to 400ºF (205ºC).
6. On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and fit it into a 10-inch (26/27cm) tart pan or quiche dish. Let the overhang of dough rest hanging over the edge of the pan. Spread the tart base filling over the bottom of the dough in an even layer.
7. Line a plate with a few layers of paper towels. Remove the tomatoes from the colander and, working in batches, set a few tomatoes at a time on the paper towels to remove excess moisture, then arrange them in overlapping circles over the filling. Continue preparing and arranging the tomatoes the same way in the pan.
   
   
   
   
8. Places the pieces of sliced garlic over the tomatoes. Grind a little black pepper over the tomatoes. Take the overhang of tart dough, hanging over the edges of the pan, and fold it over the tomatoes to enclose them to make a crust.
   
   
   
   
   
9. Bake for 15 minutes, then remove the tart from the oven and sprinkle all over with the grated Swiss cheese and bake until the tart is golden brown on top, for another 20  to 30 minutes.  Remove from the oven and let cool until the tart is cooled down. Sprinkle with additional fresh herbs, and serve. You can serve the tart warm but it'll be a bit of a challenge to cut into neat pieces.

 

Carole's Notes:

 We liked this!

The recipe is lightly adapted from https://www.davidlebovitz.com/tomato-tart-recipe-fresh-herbs/