Tonight's dinner is a simplified version of the tomato tart on David Lebovitz's blog
French Tomato Tart
One 9- or 10-inch (23-25 cm) tart
Adapted from A Culinary Journey in Gascony
Because this is ‘country-style’ fare, this tart is open to lots of interpretation. For those of you with tart dough “issues”, you can make this either free-style or in a fluted tart ring with a removable bottom. Kate didn’t let the dough rest, but simply rolled it out, transferred it into the tart ring, and ran the rolling pin over the dough to neatly shear away the edges.
If you wish to make a free-style tart, roll the dough out to about 14-inches across, then transfer it to a baking sheet lined with parchment paper or a silicon baking mat. Assemble the tart, leaving a 2-inch (5 cm) border, which you’ll then fold up to enclose the tart.
Depending on the size of your pan, you may have a bit of dough leftover. We used it to make a few mini-tartlets, which we enjoyed later than evening with our aperitifs.
One unbaked tart dough (see recipe, below)
Dijon or whole-grain mustard
2-3 large ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds
Optional: 1 1/2 tablespoons flavorful honey
1 1/2 cups (210 g) flour
4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water
1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.
2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.
If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.
5. Preheat the oven to 425ºF (218ºC). See note.
6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.
7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.
(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)
9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.
Pictures of my simplified tart:
My mother made this tart for the first time years ago, and it is always it a hit. My husband loves it. It's from Better Homes and Gardens and is quite simple to make.
A tomato recipe that takes a bit of elbow grease, but makes a stunning presentation worthy of company is the mozzarella filled tomato from Bon Appetit. A great first course.
In the summertime, there is nothing better than a tomato sandwich comprised of the basics: bread, tomatoes, salt, pepper and mayonnaise. Homemade mayonnaise, however, will take your sandwich to the next level. Here is a very simple (five minute--if that!) recipe for homemade mayonnaise that my mother gave me:
Easy Homemade Mayo
1/2 teaspoon Dijon mustard
1/8 tsp salt
1 TB fresh lemon juice
3/4 cup canola oil
Put first four ingredients in blender and blend until smooth. With blender or Cuisinart running, add the canola oil. Process until smooth and creamy.
Makes 3/4 cup. Store in refrigerator up to 5 days.