- 4 each heirloom tomatoes, cored and cut into 1/4 inch thick rounds
- 2 tablespoon dijon mustard
- 1 cup gruyere cheese, grated
- 1 teaspoon herbes de Provence
- 1 each par-baked 9-inch tart crust
- 2 each large eggs
- 1/ 4 cream
- 1 teaspoon salt
- For the Crust
- 1 1/ 4 cups 1.25 cups of all purpose flour
- 1 stick butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoon ice water
For pre baked tart crust - Preheat oven to 350 F. Mix flour, sugar, and salt: Put our, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
Add butter, half at a time, pulsing several times after each addition.
Pulse for 2 more mins till the largest pieces of butter are about the size of large peas.
Add ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, at surface. Gather the mixture in a mound.
Sprinkle dough with a little flour, wrap in plastic wrap, and refrigerate for one hour.
Remove one dough from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Freeze the crust it for half an hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
Line pie crust with aluminum foil, Let the foil extend over by a few inches on two sides.
Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.) Bake at 350°F for 45-50 minutes.
Cool completely before filling.
To make tomato tart - pre heat oven to 375 F. Position your oven racks so that one is in the centre
Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.
Spread the mustard evenly over the par-baked tart shell. Sprinkle the cheese over the mustard, and sprinkle the herbes de Provence over the cheese.
Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.
Crack the eggs in a small bowl. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. (If you have a little extra, don't worry about it).
Place the tart on the center rack in the oven, and bake for 40 mins hour to 1 hour, until the custard is set. (Set custard won't jiggle when you shake the pan and will be firm when you touch it).
The tomatoes in this tart may give off a hot liquid--don't confuse this with uncooked eggs and overcook your tart. The liquid will evaporate as the tart cools.
Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.