Summer Tomato Tart

September 12, 2018
Created by Harmons
55 min.-1 hr.
Serves 8
  • Crust
  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 (1 stick) unsalted butter, cold and cut into 1/2" cubes
  • 1/4-1/3 cup ice water
  • Tart
  • 1 1/2 tsp ground white pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp grated nutmeg
  • 2 Tbsp Dijon mustard
  • 2 Tbsp chopped fresh tarragon
  • 4 oz. French semi-hard cheese, such as Compte cheese, thinly sliced
  • 1-2 in-season tomatoes, sliced
  • Kosher salt
  • Olive oil
  • Shredded fresh basil, optional
  • Grated fresh Parmigiano-Reggiano, optional

Preheat oven to 400°.

To make the crust, using a food processor with the dough blade attachment, add flour, salt, and butter and pulse a couple of times until butter is crumbly. Add 1/4 cup water and pulse a couple of times. Add water by the tablespoon, as needed, until the dough mostly comes together.

Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten the dough into a disk. Refrigerate until well chilled, about 15 min.

To make the tart, in a small bowl, combine pepper, cumin, and nutmeg. Set aside.

Spray an 8”- 9” removable bottom tart pan with cooking spray.

Remove dough from the refrigerator about 15 min. before rolling. Lightly flour a work surface and the top of the dough. Using a rolling pin, roll the dough into desired shape, flipping the dough as needed with a bench scraper to prevent sticking. Lay out dough on top of tart pan. Very gently work the dough into the corners and bring it up the sides of the pan.

Spread mustard on the bottom of dough. Sprinkle mustard with half of the tarragon. Place slices of cheese over mustard. Top with tomato slices. Sprinkle spice blend and salt over tomatoes. Drizzle with olive oil. Bake until tomatoes are very soft and beginning to brown on the edges, 25-30 minutes. Remove from the oven and sprinkle with the remaining half of tarragon, basil, and parmesan, if using.