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Marg CDN2

Summer Tomato Tart

Veteran Member
2250 posts
Joined: Oct 13, 2010


Posted to Thread #30402 at 9:24 pm on Jul 20, 2018

This would also be called a pissaladiere en France. Love all versions of them too. In Lydie Marshall's "Passion for My Provence", she spreads a mixture of 2 T. Dijon mustard and 1 egg on the unbaked tart shell and then fills and bakes it all at once, at 425 for 30 minutes. She uses no herbes nor onions at all but relies on the flavours of the mustard and olives to create another wonderful version of this tart. I use her version as well.

For both recipes, I generally use a pate brisee, cuz I prefer butter.

Summer Tomato Tart

You will find this recipe to be very basic (instructional) as it was sourced from a food section of the local newspaper. It sure is good though.

Preparation: 40 minutes plus chilling time
Cooking time: About 67 minutes
Makes: six servings .

1 cup all-purpose flour
1/4 tsp salt
1/2 cup cold vegetable shortening
2 large egg yolks mixed with 2 Tbsp ice-cold water
vegetable oil spray
2 Tbsp extra virgin olive oil, plus some for drizzling
1 large sweet onion, halved and thinly sliced
100 grams Swiss, aged Gouda or other tangy cheese, grated
5 to 6 ripe small to medium tomatoes, (choose a mix of at least 2 colours), cut into 1/2-inch wedges
1/4 cup nicoise olives, pitted
1 tsp herbes de Provence
sea salt and freshly ground black pepper

Place the flour and salt in a bowl. With a pastry cutter, two forks or your fingertips, work the shortening into the flour until thoroughly blended. Add the egg yolk/water mixture and gently work it in until the dough sticks together. With lightly floured hands, gather the dough into a ball and press into a thick disk. Wrap and refrigerate for 15 minutes.

Spray a nine-inch tart pan with a removable bottom, lightly with vegetable oil spray.

Unwrap and set the rested dough on a floured surface. With a lightly floured rolling pin, roll the dough from the centre out into a 12-inch (30-centimetre) round. When rolling, turn the dough an eighth of a turn after each roll; this will help create a round shape. Sprinkle additional flour on the rolling pin and under the dough as necessary.

Carefully fold the rolled dough in half and lay it across the centre of the pan. Unfold and gently nestle it into the pan. (If the pastry tears during this process, simply press it back together.) Fold over any pastry hanging over the pan to make double-thick sides. Go over the tart pan with a rolling pin to cut off the edges. Chill the tart crust in the refrigerator.

Meanwhile, heat the 2 T. olive oil in a skillet set over Medium to Med-High heat. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature.

When the tart crust has fully chilled, preheat the oven to 325 F. Spread the onions into the bottom of the crust. Top the onion with the cheese.

Fan the tomato wedges in a fairly tight, overlapping spiral on top of the, cheese. Disperse the olives on top of the tomatoes. Now sprinkle the tart with herbes de Provence, salt and pepper.

Bake the tart in the middle of the oven for one hour. Cool on a baking rack to room temperature. Carefully unmould the tart, cut into wedges and serve with extra virgin olive oil on the side so diners can drizzle some on the tart.

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