Description
This delicious tomato tart recipe is perfect for using up that late-summer produce! Layer stone-ground mustard, shredded cheese, homemade pesto and loads of fresh tomatoes on top of this easy-to-assemble tart for a yummy appetizer or light meal.
Ingredients
Units
Scale
For the crust:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg
- 1 tablespoon water
For the filling:
- 1 to 1 1/2 lbs cherry or grape tomatoes, halved*
- Salt, for seasoning and topping
- 2 cups loosely packed fresh parsley leaves
- 1 cup loosely packed fresh basil leaves
- 1 teaspoon minced garlic
- 2 tablespoons olive oil, plus more for brushing
- 2 tablespoons stone-ground mustard
- 2 ounces Asiago cheese, grated**
- Freshly ground black pepper, for topping
Instructions
- First, make the crust: Preheat your oven to 375°F. In the bowl of a food processor, pulse flour, sugar, 1/2 teaspoon salt and butter until mixture resembles coarse crumbs. Add egg and water; pulse to incorporate, then continue processing just until dough comes together. Transfer dough to a large sheet of parchment paper; shape into a disk. Place another sheet of parchment paper on top; use a rolling pin to roll out dough to an 11-inch circle. If dough feels too soft, place on a baking sheet and freeze for 5 to 10 minutes; if not, proceed to Step 2.
- Gently ease and press dough into the bottom and sides of a 9- to 9.5-inch round tart pan with a removable bottom. Trim off excess dough from the sides (reserve in the fridge for fixing any cracks during baking). Prick bottom several times with a fork. Freeze for 20 minutes until solid.
- Place tart pan on a baking sheet. Line with parchment paper, then add pie weights or dry beans to weigh down the parchment. Bake crust 20 minutes, then remove pie weights and parchment. Use leftover dough to fix any cracks, if needed. Bake 5 to 7 minutes more or until crust is just baked through. Set aside to cool.
- Next, make the filling: Arrange halved tomatoes, cut side-up, on a baking sheet. Sprinkle lightly with salt.
- In the bowl of a food processor, pulse parsley, basil, garlic and 1/2 teaspoon salt until finely chopped. Add olive oil; pulse, scraping down sides of bowl often, until mixture forms a smooth paste.
- Finally, assemble the tart: Use an offset spatula or small spoon to spread mustard into bottom of tart in a thin layer. Top evenly with cheese. Use a spoon to dollop parsley mixture on top of cheese, then gently spread over top of cheese as best as you can (it doesn’t need to be perfect). Use a paper towel to blot tomatoes to remove excess liquid. Top tart with tomatoes, tucking and overlapping as needed to completely fill tart pan (depending on the size of your tart pan and tomatoes, you might not fit them all in, but make sure it’s pretty crowded in there because the tomatoes will shrink during baking). Gently brush tomatoes with olive oil, then sprinkle with pepper.
- Bake tart (on a baking sheet) for 45 to 55 minutes or until tomatoes are very well-roasted and crust is golden brown. Transfer to a cooling rack to cool completely. Sprinkle with coarse salt and/or chopped herbs, if desired. Serve at room temperature.
- Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 4 days.
Notes
- *You can also use regular tomatoes, sliced into 1/4-inch thick slices, for this recipe.
- **You can also use another hard cheese, such as cheddar, Parmesan, gruyere, etc.
- Recipe adapted from Smitten Kitchen.