Tomato Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2½ Cups unbleached all purpose flour
3 Tablespoons Semolina flour ( I do not use this ingredient)
1 Teaspoon salt
12 Tablespoons ( 1½ sticks) cold unsalted butter, cut into ¼ inch cubes
3 Tablespoons cold solid vegetable shortening ( Crisco)
Glass of ice water
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Directions: |
Directions:Pre heat the oven to 400º. Combine the flour and salt in a food processor and pulse to mix. Add the cold butter and cold Crisco all at once. Pulse until mixture forms little balls and no chunks of butter or shortening remain. Only pulse the food processor ( Do not run the processor). The worst thing that can happen at this stage of the crust making is for the flour and fats to form a paste. Place dough crumbs in a large bowl and sprinkle 1 Tablespoon of ice water over the surface of the dough. Repeat with 3 more Tablespoonsful of ice water. Use your hands or wooden spoon to bring the dough together into a ball, adding more water if needed one Tablespoon at a time. The dough should be just past crumbly. You do not want the dough to be wet so that it sticks together or turns white in color. Wrap the dough in plastic forming a disk. Chill for 30 minutes. Roll out disk to ¼ inch thick on floured board. Fit into a 8 X10 rectangular tart pan and chill for 30 minutes. Prick dough bottom with a fork. Line dough with foil and fill with pie weights or dried beans. Bake 10 minutes. Remove the beans and bake another 15 to 20 minutes. Cool the crust to room temperature.
Filling:
Dijon mustard
Gruyere cheese
4 pounds of plum tomatoes
Herbs de Provence ( I use chopped Basil, Thyme and Rosemary
The Dijon mustard should be spread in a thin layer over the crust. Grate the Gruyere cheese and place a thin layer over the mustard. Slice the tomatoes and drain on paper towels to absorb liquid. Place tomatoes slices in rows like fallen dominoes down the length of the crust. Sprinkle with herbs and bake the tart in a preheated 400º oven until the tomatoes begin to shrivel and cheese melts about 10 minutes. Enjoy hot or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:One Hour |
Personal
Notes: |
Personal
Notes: This is a spectacular and even though it takes awhile to make, it is great for a special event. It is delicious and you will receive great raves!
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