Heirloom Tomato Tart

Name: Heirloom Tomato Tart
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup unsalted butter (chilled, cut in eight pieces (1 stick) ); 5 tbs. ice water; 1 large egg yolk; 1/2 tsp. salt; 1 1/2 cups unbleached all-purpose flour; 3 tbs. Dijon mustard; 4 oz. Jarlsberg and Havarti cheese (combined, shredded); 1 1/2 lbs. heirloom tomatoes (assorted, sliced thin); 1 tsp. kosher salt (coarse); 1 tbs. olive oil ((basil-infused, if available)); 1 tbs. basil (fresh, chiffonade)

June 26, 2019 JMORE Staff

Heirloom Tomato Tart (Photo courtesy Eddie's of Roland Park)

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Heirloom Tomato Tart

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Main Dish, Side

Ingredients

Crust Ingredients:

1/2 cup unsalted butter chilled, cut in eight pieces (1 stick)
5 tbs. ice water
1 large egg yolk
1/2 tsp. salt
1 1/2 cups unbleached all-purpose flour

Filling Ingredients:

3 tbs. Dijon mustard
4 oz. Jarlsberg and Havarti cheese combined, shredded
1 1/2 lbs. heirloom tomatoes assorted, sliced thin
1 tsp. kosher salt coarse
1 tbs. olive oil (basil-infused, if available)
1 tbs. basil fresh, chiffonade

Instructions

Add butter to the bowl of the food processor. Coarse chop using the on/off switch. Add water, egg yolk and salt. Process until just combined. Add flour and process until dough just starts to form a ball, about 4 seconds. Form into disc and wrap with plastic wrap. Refrigerate for 30 minutes. If desired, dough can be frozen until ready to use.
Roll out dough on a well-floured surface, to 1/8 inch thickness. Transfer to 9 inch diameter tart pan with a removable bottom. Ease dough into the pan edges with your fingers. Refrigerate for 30 minutes.
Heat oven to 400 degrees. Spread mustard over the prepared crust and top with shredded cheese.
Arrange tomato slices, overlapping each slice, to cover the tart’s surface. Bake the tart on a foil-lined sheet pan for 40-45 minutes, until edges are golden. When the tart is done, remove it from the oven, sprinkle with coarse kosher salt and finish with a drizzle of basil-infused olive oil and fresh basil. Allow it to cool for 10 minutes before removing it from the tart pan. Serve warm or at room temperature.

Notes

Recipes and photos courtesy of Eddie’s of Roland Park—celebrating 75 years as Baltimore’s independent, family-owned grocer.