Tarte aux Tomates

April 21, 2009

I can resist everything but temptation.
~Oscar Wilde

Admittedly, this posting is seasonally premature. But, we are being treated to a spate of euphoria-provoking warm weather that hearkens back to past tomato days…so the tarte temptation was irresistable. Alas, the allure of savory tarts! Please keep this delectable pie in mind for sultry summertime, when these red, yellow, and green baubles dangle from the vine in varying shape and size. Was that overly salacious?

TARTE AUX TOMATES (TOMATO TART)

1 (9″) frozen pie shell, thawed or fresh savory pie dough rolled and fitted to a pie dish
3 large fresh heirloom tomatoes, seeded, cut into 1/2″ slices and well drained

1/4 C Dijon mustard
1 C Gruyère cheese, coarsely grated

1 T fresh tarragon leaves, chopped
1 T fresh thyme leaves, chopped
2 plump, fresh garlic cloves, peeled and finely minced
2 T extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 375 F

Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

Turn up the oven and preheat to 400 F

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are soft, 35 to 40 minutes.

In a small bowl, stir together the tarragon, thyme, garlic, olive oil; season with salt and pepper to taste. Sprinkle the tart with this mixture when immediately removed from the oven.

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