A Perfectly French Lunch Tarte aux Tomates
Celebrate summer with this light and savoury tart highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate July 14th – Bastille day – a summer lunch. Once you have tasted this perfect combination of summer produce with mustard and cheese you will want to make it over and over.
Tarte aux Tomates
- 1 1/3 cups Flour
- 8 tbsp Unsalted Butter
- 1/4 cup ice water
- Dijon Mustard
- 6 oz Emmentaler cheese grated and set out to dry a bit
- 2 large tomato sliced horizontally
- Herbes de Provence
- Extra virgin olive oil
- 1 tbsp small capers
- 2 oz grated Parmigiano Reggiano
- Preheat oven to 350°F.
- Place flour in the bowl of a food processor.
- Add butter in 16 pieces.
- Pulse 12 times then then sprinkle with the ice water.
- Pulse until the dough forms clumps, then turn out onto a floured board and pull together into a ball.
- Wrap in plastic and refrigerate for 1 hour.
- Roll out dough on a floured board to make a 13-inch round.
- Place pastry in an 11-inch tart pan and roll up the edges like a pizza. (Alternatively, use one sheet of frozen puff pastry, thawed and rolled out to a 13-inch round.)
- Prick bottom of pastry with a fork and coat bottom with Dijon mustard using a heavy hand.
- Sprinkle the grated Emmentaler over the bottom to cover.
- Add sliced tomatoes – if tomatoes are juicy, pat dry with paper towel first, or let drain on paper towels.
- Generously salt and pepper the tomatoes and sprinkle Herbes de Provence on top.
- Drizzle the tart with olive oil.
- Sprinkle capers on top and then a layer of grated Parmigiano Reggiano.
- Bake for 1 hour, or until pastry is golden. Serve immediately.