I never was much of a tomato fan. With the exception of cooked tomatoes I usually took a pass. But now with all the new (actually old varieties) are available my opinion has changed. What once seemed sour and mealy is now varied and interesting. Now in late summer I cannot grow tired of them. But after countless pastas and Caprese Salads, I seek out other uses. A French Burgundian tart fits.
This tart uses a 9″ (23cm) tart shell from the Perfect Tart Shell developed based on my research. It is a variation of Dorie Greenspan’s Mustard tart, which in itself is a variation of a typical Burgundian dish. From my research it seems that most French preparations are fairly spartan with practically only mustard and tomatoes on the shell. I like the addition of the créme fraiche and egg that Ms. Greenspan suggests for more substance.
Notes on Ingredients
Choice of Tomato
This recipe will accommodate any tomato of any size or type. However, it is an excellent opportunity to show off heirloom tomatoes. In the accompanying photos I used a colorful orange and red variety.
By the way, let’s be frank about something. Tomatoes come in odd sizes and they vary from top to bottom. If you use the whole tomato, it is going to show differences in sizes, as mine does pictured here. So it is not picture perfect? It is tasty.
Notes on Technique
Baking the Crust
If you follow the Perfect Tart Dough process, the shell is pretty fool proof. You do need to pay attention to the crust in the pre-baking and not over cook. Since it will be baked more with the filling, it should be light brown when removed from the oven after the pre-bake.
- 1 Perfect 9" Tart Shell
- 2 rosemary sprigs
- 3 large eggs
- 6 tbsp crème fraiche or heavy cream
- 2 tbsp Dijon mustard, frequently called Ancient or Country Style
- 2 tbsp Grainy Dijon mustard
- 1 large tomato (or 2 medium tomatoes)
- Roll out and prepare a Perfect 9" Tart Shell according to instructions, including pre-baking the empty shell. Allow tart shell to cool.
- After pre-baking the tart shell, raise the temperature to 425°F.
- Chop the rosemary leaves. Preserve one tender tip of the rosemary to place in the center of the tart before baking.
- Whisk together the eggs, crème Fraiche, and mustard. At this point, you will need to judge the strength of your mustard -- adding more or less depending on the taste. Additionally, salt, again how much may vary with the mustard. Add pepper as desired.
- Slice the tomatoes into about 1 cm (⅓ to ½ inch) slices.
- Pour the egg/cream mixture into the pre-baked tart, gently spreading over the complete tart. Be careful not to overfill given that the tomato slices are to be added.
- Arrange the tomato slices on top of the egg/cream mixture. Arrange the slice close together with an eye to the aesetics of the final product, but do not overlap. Salt the tops of the tomatoes. Top with a small tender sprig of rosemary.
- Bake for about 30 minutes until the tart is puffed and lightly browned. Cool for at least 5 minutes before serving.
Adapted from Dorie Greenspan.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 533Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 278mgSodium: 200mgCarbohydrates: 41gFiber: 3gSugar: 5gProtein: 13g
Calculated Nutrition is estimated.
- 360 g flour
- 25 g sugar
- 7 g salt
- 170 g butter, cubed into ½ inch (15 mm) cubes
- 1 large egg
- 65 g crème fraiche
- 30 ml water
To make the dough
- If using a mixer, chill the bowl, paddle in the freezer for at least 20 minutes.
- Whisk the flour, sugar and salt together.
- Assemble the mixer and bowl, add dry ingredients. With the mixer on low again, slowly add the cubes of butter. Mix for two or three minutes. The butter should be well cut into the dough. After all the pieces of butter or added, increase speed slightly. Slivers of butter should remain visible. If some bigger chunks remain, work the bigger pieces butter into be flour between your fingers.
- Beat the egg in with the creme fraiche and mix into the dough with the mixer still on low. The dough should start binding together. Add water if needed to improve texture.
- Divide dough into half and roll into two discs. Cover with wrap and refrigerate for at least two hours. (If not using the second shell, wrap it well and it will freeze well for at least two months.
To partially bake shell
- Center a rack in the oven and preheat to 375°F.
- Roll out the dough on a floured surface or between two pieces of wax paper. The disc shape should start you on the way. Work quickly to keep dough cold while rolling not stretching. If working on a floured surface turn the dough with a quarter turn frequently to keep from sticking. With the paper lift and adjust to keep from sticking.
- Place the dough inside tart pan. Carefully push into corners without stretching. Trim excess dough from edges and save for another use. Prick the surface of the dough slightly with a fork to prevent air bubbles. Only 4 or 5 pricks should be needed. Coat the dough with foil or parchment paper. Fill with dried beans or pie weights.
- Bake for about 20 minutes until crust edges are lightly browned. (This assumes there will be approximately 30 minutes more baking after the tart is filled. Adjust as needed.)
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving:Calories: 370Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 79mgSodium: 499mgCarbohydrates: 38gFiber: 1gSugar: 3gProtein: 6g
Calculated Nutrition is estimated.