Tarte de la Tomate, a French tomato tart, has stolen my heart with its juicy tomatoes in a buttery crust. I originally found this recipe through Kate Hill, who we interviewed on The Good Dirt podcast (Episode 55), and thought I would share it with you here, as well as some of my own personal variations on it!
Tarte de la Tomate (Tomato Tart)
- Start by making a quick pastry dough. For one pie, I use 1 cup of butter and 2 cups of flour and a pinch of salt.
- Using a knife, break the butter into small uneven chunks into a bowl over the flour. I like to use a box grater - it works incredibly well!
- Add one egg and a tablespoon or two of water or yogurt. Mix until it starts to stick together, and use your hands to form a ball
- Roll it out with plenty of flour to fit your tart pan. (I have also used a 8x8" glass baking dish, or a traditional pie plate!)
- Fit the pastry into the tart pan, using your fingers to crimp it to the sides
- Whisk together a bit of dijon mustard and an egg, and brush it over your pastry. Place ½ inch tomato slices over the top to fill the crust.
- Bake in 425 oven for 25-35 minutes, making sure to bottom of the pastry is brown
I have added herbs, herbed salt, onions, cheese and any number of variations on this (practically) fool proof recipe.