30.9.12

Cheese and Tomato Tarte

The last time I visited my friends Greg and Jerry in Winnipeg they made this amazing savoury tarte for me. I now have a lot of beautiful heirloom tomatoes and wanted to make it. The parmesan crust makes this dish.

 

Cheese And Tomato Tart


1-1/2 cups all-purpose flour
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes.
    1/3 cup finely grated Parmesan cheese
    1/2-teaspoon salt
    1 large egg
    2 teaspoons (or more) ice water

3-1/2 tablespoons Dijon mustard
1 cup coarsely grated Fontina cheese
1 cup coarsely grated extra-sharp cheddar cheese
1-1/2 pounds tomatoes (about 5 medium) cored, cut crosswise into
         1/2-inch thick slices, patted dry
1-1/2 tablespoons extra-virgin olive oil
     2 teaspoons minced fresh thyme
     Fine sea salt
     Freshly ground black pepper


Combine flour, butter, Parmesan cheese and salt in processor. Using on/off turns, blend until mixture resembles coarse meal.
Beat egg and 2 teaspoons ice water in small bowl to blend; add to dry ingredients.
Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disc. Wrap and chill 1 hour. (Can be made 1 day ahead. Keep chilled)

Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round.
Transfer dough to 9-inch tart pan with removable bottom. Trim excess dough to 1/3 inch above rim (let overhang remain). Spread mustard evenly over bottom of crust. Toss Fontina             cheese and cheddar cheeses in a medium bowl to blend. Spread cheeses over mustard. 
Arrange tomatoes, slightly overlapping, in 2 concentric circles atop cheese. Drizzle tomatoes with oil; sprinkle with thyme and lightly with salt and pepper.

Bake tart until crust is deep brown, cheeses are melted, and tomatoes are slightly charred and soft, about 45 minutes. Transfer tart to rack. Let stand until cheese sets up slightly, about 30 minutes. Push up pan bottom, releasing tart. Cut into wedges and serve.

9 comments:

  1. The heirloom tomatoes look beautiful displayed this way on top of the pie. I always think it is odd to have yellow tomatoes, but this shows them off to their best advantage.

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  2. Oooh, that's pretty! Almost too pretty to eat!

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  3. It sounds so delicious with the cheese and the juicy heirlooms

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  4. Mmmmm that looks delicious, I am still trying to get through the courgettes as well as the tomatoes! Have a good week Diane

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  5. Cheese and tomatoes are a perfect combination. Your alternating colors are lovely.

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  6. Great recipe Sarah. I love the cheese in the crust... must make for an awesome pie. You did a beautiful job with it... picture perfect!

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  7. Parmesan crust! Wow! That must be the most delicious tart ever! I love tomatoes and the yellow-red combination is just gorgeous!

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  8. Hi Sarah! This savory tarte is so mouth watering, congratulations and thank you for the recipe.

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  9. This are the delicious dishes I crave...Beautiful and simply prepared.

    Velva

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