TOMATO TART

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Tomatoes are my favorite food. When I discovered this recipe, I had to apologize to my grandmother. My whole life, I have baked only my grandmother's pie crust. But, adding an egg yolk really changes the consistancy. This recipe is a savory Provencal tart that I found in the New York Times (9.3.03). Prep and Cook time do not include 30 Chill time.

Provided by Kendra PeloJoaquin

Categories     Savory Pies

Time 50m

Yield 1 tart, 4-8 serving(s)

Number Of Ingredients 8

2 cups flour, more for dusting
1 egg yolk
salt and pepper
1/2 cup butter, at room temperature
extra virgin olive oil, as needed
4 -5 tablespoons Dijon mustard
4 tomatoes (medium to large)
1 teaspoon dried thyme or 1 tablespoon fresh thyme leave

Steps:

  • Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball.
  • If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month).
  • Heat oven to 450 degrees.
  • Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick.
  • Roll out dough on a lightly floured surface or simply press it into pan, right up to edges.
  • Bake about 10 minutes, or until it is just beginning to color.
  • Remove and set on a rack.
  • Turn oven to 400 degrees.
  • Spread crust with mustard.
  • Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well.
  • Cut into slices about 1/4-inch thick and place in a single layer on crust.
  • Sprinkle with salt, pepper and herbs, then drizzle with olive oil.
  • Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned.
  • Serve hot or warm; this does not keep very well.

Nutrition Facts : Calories 475.3, Fat 25.4, SaturatedFat 15.1, Cholesterol 108.2, Sodium 340.7, Carbohydrate 53.8, Fiber 3.6, Sugar 3.9, Protein 9

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