Summer Tomato Tart

Ever since the first tomatoes hit the farmers market this year, I have been craving a tomato tart.  All warm and savory, it is like being able to taste summer in every bit. I confess, I have never made one before – but I could close my eyes and taste the flavors I was after.

Because I planned on using a fairly shallow tart pan and was certain the dough would hold up, I decided to use the Pâte Brisée recipe. Be sure to read Choosing the Perfect Dough for the Job.

For the Pastry (single crust):

• 1/2 cup butter, unsalted
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 – 1/3 cup very cold water

For the Tart:

• 3 large Roma Tomatoes, sliced 1/4 inch thick
• 1 tablespoon Dijon Mustard
• 1/2 cup Fresh Tarragon
• 4 oz of Fresh Mozzarella Cheese, sliced 1/4 inch thick
• 1 tablespoon Olive Oil
• Salt and Pepper, to taste

Making the Pastry:

Cut the butter into very thin slices and place in freezer for 30 minutes. Meanwhile, mix flour, salt, and sugar in large bowl. Place bowl in freezer for 15 minutes.

Add butter to flour and toss. Using fingers work the butter into the flour with a rubbing action. You still want to be able to see small flakes of butter in the flour. If the butter begins to warm, return bowl to freezer.

Add water, starting with 1/3 cup. Work dough, pressing together. If dough does not begin to hold its shape, add more water, 1 tablespoon at a time. Use only enough to form a ball. It will be crumbly but still hold its shape. Press into disk.

Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour.

When ready to use, remove from refrigerator, unwrap, cut in half and roll out on floured surface. Keep the other half wrapped in frig until ready to use.

Assembling the Tart:

Preheat oven to 400 degrees.

Roll the dough out to 1/8 inch in a 12-inch circle. Transfer dough to tart pan with removable bottom. Press dough into corners and trim so it is flush with sides. (I roll my rolling pin across the top of tart pan to cut pastry.) Chill in refrigerator for 30 minutes.

Remove from frig. Brush bottom of pastry shell with Dijon mustard.

Arrange tomatoes on pastry so they overlap slightly. Drizzle with olive oil and season with salt and freshly cracked pepper. Add tarragon evenly over tomatoes. Top with Mozzarella cheese.

Bake tart for 45 minutes or until crust is golden brown. Remove from oven and cool for 20 minutes. Serve warm.

Note: With my first attempt I used Better Boy tomatoes out of the garden. Although delicious, it created too much liquid in the tart. I made the recipe again using Roma tomatoes which resulted in a much more desirable tart. One that was easier to slice and serve.