Heirloom Tomato and Cheese Tart
Everyone loves a tart even a savory one. During the tomato season this tart is the dish I make the most; it is simple and delicious. Chef Francois Dionot of L’Academie de Cuisine in Bethesda Maryland my mentor and teacher taught me this fabulous tomato and cheese tart. I couldn't wait to share this delicious tart with my family--once I made it for them my sisters had to have the recipe. Now my sisters have made this savory tart for so many years that they each think it's their own. I’m sure it is by now they’ve added their own unique touches; mine is pretty close to the original. The flaky crust is filled with 3 cheeses and a generous topping of colorful heirloom tomatoes that are gently cooked with aromatics before adding them to the tart to give it an incredible flavor.
Makes 1 10-12 inch tart, serves 8
1 recipe flaky tart dough (see recipe)
4-5 medium firm tomatoes, sliced 1/3” thin with skin on
3 ounces Gruyere cheese, grated
3 ounces Emmental cheese, grated
1 ounce Parmigiano-Reggiano, grated
2 tablespoons shallots chopped
1 tablespoon of unsalted butter
Salt and freshly ground black pepper
2 tablespoons chopped herbs (basil, tarragon, and parsley)
1. Roll out the dough for the tart. It should be pretty thin about 1/16".Line 10-12 inch tart pan with the flaky tart dough and refrigerate until needed. Heat the oven to 450 º.
2. Use a sauté pan the same size as your tart tin or a little large place it over medium-low heat, melt the butter, add the shallots and cook until tender without browning. Increase the heat to medium-high and add the sliced tomatoes in a single layer, season with salt, pepper, 1 tablespoon of the fine herbs and cook for 3-5 minutes to cook away some of the juices.
3. Place grated cheese around the bottom of the tart. Sprinkle with a tablespoon of the herbs.
4. Arrange the tomatoes on top of the cheese and bake on the lowest shelf of the oven at 450º for 15 to 20 minutes. Remove and let cool for 5 minutes and then slice to serve.
Flaky Tart Dough
Pate brisée is a flaky pastry rich with butter. This is my go to recipe for quiche, galettes, tarts and pies. Once you get the hang of it you can make it with your eyes closed!
one 10-12" inch tart, 12” galette, or 8- 4” tarts
8 ounces (1 3/4 cups) all-purpose flour
5 ounces unsalted butter, cut into cubes
1 teaspoon kosher salt
3-4 tablespoons ice cold water (more if dough is dry)
1. Place flour, butter and salt in the bowl of the mixer.
2. Mix on low speed for 1-2 minutes until the butter is in small pieces, about the size of a lima bean.
3. Add the water all at once. Mix until the water is just mixed in with the flour and butter. Stop mixing and take a small bit of dough to see if it will hold together when shaped into a log. Then bend it to see if it is dry, if it is dry add another tablespoon of cold water and mix in.
4. Turn out on to a marble and shape into a round disc 1-inch thick by 6-inches in diameter. Refrigerate for 30 minutes.
5. Roll-out to desired shape and thickness.
Adapted from Francois Dionot.
Copyright © Julie Logue Riordan, Cooking with Julie