Ingredients
-
1
-
1
-
4
-
3
-
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Heirloom Tomato Tart, If heirloom tomatoes are not available you can use beefsteak or other flavorful tomatoes- you may need a few extra Recipe from the San Francisco Chronicle , The result of my Tart was FANTASTIC ! I had to use my garden tomatoes I blotted my tomatoe sclices well on paper towels and let them air dry a while before par-baking the crust used Dijon Mustard (what I had) and layered the tomatoes on the crust And, I sprinkled them lightly with salt, pepper, garlic powder, onion powder and basil flakes (I didn’t have any thyme) Topped it with the shallot rings OTHER: 5 min before the tart was done I sprinkled Parmesan Cheese on top of the tomatoes The total time for the tart was perfect and the crust was crisp to the last bite Thank you for a treasure and the bumper crops of my garden tomatoes , This tart looked so beautiful and it was so quick to assemble I had a hard time spreading the mustard onto my tart as the pastry was flaking as I did it so next time I would mix it with a bit of oil and drizzle that over
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 375f. |
|
2
Done
|
Lightly Grease or Line a Baking Sheet With Parchment Paper or a Silicone Liner. |
|
3
Done
|
on a Lightly Floured Surface, Roll the Dough Out to About a 12- by 15 Rectangle. Place on the Prepared Pan and Flip Over a 1/2-Inch Border, Using Water to Hold Down the Edges and Then Crimping With a Fork. |
|
4
Done
|
Whisk the Egg White With 1 Tablespoon Water, and Brush This Over the Edge of the Tart. Prick the Inside of the Tart in Several Places With the Fork. Par-Bake Until Lightly Browned and Slightly Cooked in the Center, 12-15 Minutes. Let Cool Slightly. |
|
5
Done
|
Meanwhile, Cut the Tomatoes in Half Through the Equator, Then Gently Squeeze to Remove Seeds and Excess Liquid. Slice Into 1/8 to 1/4 Inch-Thick Slices. |
|
6
Done
|
Spread the Prepared Crust Evenly With the Mustard, Then Layer the Tomatoes on Top in Alternate Colors, Overlapping Them by About 1/2 Inch and Arranging Them Tightly Within the Edges (they Will Shrink a Bit). Season Well With Sea Salt, Then Top With the Shallot Rings and Thyme. |
|
7
Done
|
Cook Until the Tomatoes Are Softened and the Crust Is Cooked Through in the Center, 20-25 Minutes. |
