Heirloom Tomato Tart

>> Wednesday, August 20, 2014


Heirloom Tomato Tart


Last summer, my friend Talea made me this tomato pie for lunch one day, and I loved it so much I got her recipe. It's actually a traditional recipe from the Lyons region of France, and perfect for those funny-looking heirloom tomatoes. I've been wanting to post this recipe for the last year.

Up until now, the tomato crop hasn't been so great because of cool weather in the Midwest. The tomatoes I've found at farmer's markets were way too expensive ($7.00 for one pie, anyone?). But last Friday, I stopped by the little farmer's stand near us, run by sassy Ida and Sal. Ida was putting away the produce she had left after two days of farmer's markets in different towns. She offered me her last few Brandywine and yellow globe tomatoes at a regular tomato price, so I scooted home to make a pie. In fact, I had so many tomatoes that we ended up making two pies.


Angela Williams Duea photography


One of the many reasons I love Joe is his fantastic skill at making a pastry crust. Pure delight.

Ingredients

1 single layer pie crust (we love this recipe for Murbteig pie crust, but pre-made is good and quick, too)
3 tbsp Dijon mustard
2 tbsp mayonnaise
4 ounces swiss cheese, grated
1 1/2 pounds fresh Heirloom tomatoes
1/2 tsp dried herbes de Provence (a mixture of oregano, basil, majoram, tarragon, and thyme)
3 fresh basil leaves, thinly sliced
2 tsp sea salt
2 tsp freshly ground black pepper
3 tbsp fine bread crumbs
1 tbsp Parmesan cheese
1 tsp olive oil


Heirloom Tomato Tart


Directions

Preheat the oven to 425 degrees. Oil a pie or tart pan. Place the crust in the pan and pinch the edges. If using fresh pie crust, place it in the freezer on wax paper for a few minutes before transferring it to the pan - it will hold together better.

Prick the crust all over and place in the oven. Bake for 20 minutes, until the crust is puffed and golden. Take it out of the oven and let it cool while making the pie ingredients. Turn the oven to 375 degrees.

Slice each tomato in half and squeeze out the seeds. Slice each half into 1/4" slices, and let them drain in a colander for 10 minutes (this helps prevent a soggy crust and a soupy filling). 

Stir together the mustard, mayonnaise, , salt, pepper, and herbes de Provence. Spread half of the mixture on the crust, then sprinkle on half of the cheese. Layer half the tomatoes over the cheese. Repeat with the second half of the mustard, cheese, and tomatoes.

Stir together the bread crumbs and Parmesan cheese, and sprinkle over the top of the pie. Scatter the basil leaves over the crumbs, then drizzle the pie with the olive oil. Cover with foil and bake at 375 for 20 minutes, then remove the foil and bake for 15-20 more minutes, until the crust is browned and the pie is cooked through.

Serve warm or at room temperature. Serves 4.

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