TOMATO TART
PASTRY
2 cups flour plus more as needed
1 egg yolk
1/8 tsp salt
1 stick unsalted butter, room temp
FILLING
4 tbs Dijon mustard
2 pounds red and yellow tomatoes
1 tbs thyme leaves
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp extra virgin olive oil
PASTRY---Combine first 3 ingredients in bowl, mix in butter until blended. Add
cold water by tablespoon until you can gather the dough into a ball.
Refrigerate 30 min. Heat oven to 450 degrees. Coat a 12 inch pizza or tart pan
with oil or butter. Roll out dough on a floured surface, or press into pan up
to edges. Bake 15 min. or until it just begins to color. Remove and cool.
Reduce temp to 400 degrees. FILLING---Spread crust with mustard. Core tomatoes,
slice in half through the equator and squeeze out some of the juice, shaking
out the seeds. Cut into 1/4 inch thick slices. Layer onto crust, slightly
overlapping. Season with thyme, salt and pepper, drizzle with olive oil. Bake
30 min. or until tomatoes are hot and crust is browned.
This recipe makes 8 servings of Tomato Tart.*
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