French Tomato Tart Recipe

Name: French Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup butter (1/4 lb.); 1 egg, large; 4 tomatoes, firm-ripe (each 3 in. wide, about 1 1/2 lb. total); 2 tablespoons Dijon mustard; 2 cups swiss cheese, shredded (1/2 lb.); 3 tablespoons olive oil; 3 tablespoons tomato paste; 3 tablespoons shallots, chopped; 1 garlic clove, peeled and minced; 2 teaspoons thyme leaves, fresh; 2 teaspoons marjoram, chopped fresh; 1 teaspoon oregano, chopped fresh; 6 -8 anchovy fillets, drained; 6 -8 nicoise olives, pitted (calamata fine too); salt, to taste; black pepper, to taste

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup butter (1/4 lb.)
1 egg, large
4 tomatoes, firm-ripe (each 3 in. wide, about 1 1/2 lb. total)
2 tablespoons Dijon mustard
2 cups swiss cheese, shredded (1/2 lb.)
3 tablespoons olive oil
3 tablespoons tomato paste
3 tablespoons shallots, chopped
1 garlic clove, peeled and minced
2 teaspoons thyme leaves, fresh
2 teaspoons marjoram, chopped fresh
1 teaspoon oregano, chopped fresh
6 -8 anchovy fillets, drained
6 -8 nicoise olives, pitted (calamata fine too)
salt, to taste
black pepper, to taste

1
In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
2
Bake in a 325u00b0 oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).
3
Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends.
4
Remove baked crust from oven and turn oven to 400u00b0. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses.
5
In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.
6
Bake in a 400u00b0 oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup butter (1/4 lb.), 1 egg, large, 4 tomatoes, firm-ripe (each 3 in. wide, about 1 1/2 lb. total), and more.

Yes, French Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

French Tomato Tart

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