About this recipe:This tomato tart alone is a good enough reason for me to look forward to the next tomato season. Nothing quite compares when you have a bumper crop of tomatoes from the garden. Serve as a starter or a main.
200g plain flour
1/2 teaspoon salt
3-4 tablespoons ice-cold water as needed
2-3 tablespoons Dijon mustard
100g Gruyère cheese, grated
2 tablespoons fresh parsley, finely chopped
1 tablespoon oregano, fresh or dried
2-3 garlic cloves, finely chopped
4 tablespoons extra virgin olive oil
3 large, ripe tomatoes (about 700g), peeled and cut into 1cm thick slices
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Method Prep:15min › Cook:40min › Ready in:55min
Mix flour and salt in a food processor. Add the butter in small pieces and mix into a crumbly dough. If the mixture is too dry, add a little teaspoonful of water until the dough forms a ball. Wrap in cling film and place in the refrigerator for 15 minutes.
Preheat oven to 200 C / Gas 6.
Roll out the pastry so that it fits into a 23cm tart tin with a removable bottom and press it up 2cm around the edge of the tin.
Brush pastry lightly with mustard. Sprinkle with cheese and arrange the tomato slices slightly overlapping like roof tiles on top of it. If the tomatoes are very juicy, drain some of the liquid. Bake for 40 minutes in the preheated oven.
Mix parsley, oregano, garlic and olive oil in a small bowl. Remove the tart from the oven and brush with the herb mixture while still hot. Serve warm or reheat in the microwave.