It starts with a flaky savory pastry crust made from flour and lots of butter.
It has a very thin layer of Dijon mustard atop the flakey pastry. It lends a very subtle piquant flavor and is topped with a layer of rich gruyere cheese. Next, an orderly layer of sliced fresh heirloom tomatoes.
A sprinkling of fresh thyme, plus salt and pepper finishes things off.
We enjoyed ours to celebrate Sylvie’s 2nd birthday. We told her it was French pizza, and she bought it!
- 2 large heirloom tomatoes
- 1/2 c. thinly sliced gruyere cheese
- 1 Tbsp dijon mustard
- 1 tsp fresh thyme
- sprinkle of salt and pepper
- drizzle of olive oil
Pastry Crust(makes enough for 2 tarts). I love the recipe from Alice Water’s Art of Simple Food.
Combine flour, salt, and butter in food processor. Pulse a few times; just until butter is in large irregular pieces. Drizzle in the water bit by bit, pulsing in between, until dough forms a craggy ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for 1 hour or longer. When ready to use, take out one disc and let soften on counter for 10 minutes then roll out to fit the tart pan.
- 1/2 cup ice cold water
- 2 cups all purpose flour
- 1/2 tsp salt
- 12 Tbsp cold butter, cubed
Preheat oven to 425. Dollop the mustard on the dough and spread very thinly with a rubber spatula. Arrange thinly sliced (or shredded) gruyere atop the mustard layer, followed by a layer of tomatoes. Lay the tomatoes in concentric circles, overlapping slightly. Sprinkle with thyme, salt, pepper, and a drizzle of olive oil.
Bake at 425 for 20-25 minutes.