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.
Provided by cookiedog
Categories Savory Pies
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Lightly grease or line a baking sheet with parchment paper or a silicone liner.
- 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.
- 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.
- 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.
- 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.
- Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.
Nutrition Facts : Calories 188.1, Fat 12.1, SaturatedFat 3, Sodium 150.5, Carbohydrate 17, Fiber 1.4, Sugar 1.9, Protein 3.5
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