CHEESE AND TOMATO TART

CHEESE AND TOMATO TART image

Number Of Ingredients 11

1 1/2 cups flour
1/2 tsp. salt
1/2 cup unsalted butter, cut up.
4 tbsp. ice water
1 1/2 pounds tomatoes, thinly sliced
3 tbsp. olive oil
1 garlic clove pressed
2 tbsp. Dijon mustard
3/4 cup grated Gruyer cheese
3/4 pound fresh mozzarella cheese thinly sliced
1 tsp. chopped fresh thyme.

Steps:

1. Combine the flour and salt in a large bowl. Cut in the butter until mixture resembles coarse crumbs. Slowly drizzle the water into the mixture and toss with your fingertips until the dough just begins to hold together. Transfer dough to a work surface, then shape into a ball. Flatten and wrap in the plastic wrap, refrigerate at least 1 hour. 2. Heat oven to 350F. Place tomatoes slices on sheets of paper towel to absorb the excess moisture. Set aside. Remove dough from refrigerator. Sprinkle two sheets of waxed paper flower and roll dough between them into a 13- inch circle 1/8 inch thick. Remove waxed paper, and fit dough into 10 - inch tart pan, press against sides. Set aside. 3. In a small cup whisk together oil and garlic. Spread the mustard over the bottom of the tart. Sprinkle Gruyer cheese over the mustard. Starting at the outside edge, arrange alternating slices of tomatoes and mozzarella, working into the center. Sprinkle with thyme, then drizzle with 2 tbsp. of the garlic oil. Bake until the crust is browned and the cheese is bubbly, 40 to 45 min. Remove from the oven and drizzle with remaining garlic oil. Let tart stand 10 minutes before serving.