GRANNY'S TOMATO TART
Provided by Elaine Louie
Categories dinner, main course
Time 1h
Yield Two 9-inch tarts or one 10-by-16-inch tart
Number Of Ingredients 11
Steps:
- For tart crust: In a food processor, combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles moist crumbs; do not overwork dough. Transfer to a bowl and sprinkle with 4 tablespoons ice water. Shape into a ball, adding ice water 1 tablespoon at a time (as many as 6 more may be needed) until dough is just past crumbly and holds together.
- For two tarts, divide dough in half and wrap each in plastic wrap, and press each with palm of your hand into disks. For one tart, wrap in plastic and shape into one large disk. Refrigerate at least 30 minutes before rolling out.
- Preheat oven to 400 degrees. Roll out dough into two 9-inch disks or one 10-by-16-inch rectangle 1/8-inch thick. Transfer to a baking sheet and crimp edges 1/2-inch high. Refrigerate for 30 minutes. Prick all over with fork. Place parchment paper or foil on top and weigh down with pie weights or dried beans. Bake until lightly browned, 10 to 15 minutes. Remove paper or foil and weights from dough, and continue to bake until golden brown, about 15 minutes. Remove from oven and set aside to cool; do not turn off oven.
- For topping: Spread mustard thinly over bottom of cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbes de Provence, and season to taste with pepper. Bake until tomatoes begin to shrivel and cheese melts, 10 to 12 minutes. Sprinkle with salt, and serve hot or at room temperature.
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Goodness Eric
[email protected]I'm so glad I found this recipe!
Daniel Chishimba
[email protected]This tart is a great way to use up leftover tomatoes.
Ban Zamer
[email protected]I can't wait to try this recipe with different types of tomatoes.
Kate Royalton
[email protected]This tart is perfect for a summer brunch or lunch.
safayet Labib
[email protected]I would definitely make this tart again, but I might make a few changes to the recipe.
Lulonke Dlamini
[email protected]Overall, I thought this was a good recipe. It was easy to make and the tart turned out well.
sarfraaz hussain
[email protected]The instructions were a bit confusing in some places, but I was able to figure it out eventually.
Jones Zzy
[email protected]This tart was a bit too sweet for my taste, but I think that's just a matter of personal preference.
Saadi
[email protected]I wasn't sure how I would like this tart, but I was pleasantly surprised. The flavors were well-balanced and the crust was delicious.
Arooj Ali
[email protected]This recipe is a keeper! I love that it's so easy to make and it always turns out great.
Brooklyn NYC
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The combination of flavors and textures is just perfect.
Black FF
[email protected]This tomato tart was a hit with my family! The crust was flaky and buttery, and the tomatoes were roasted to perfection. I added a bit of fresh basil for an extra pop of flavor.