It would appear as though tart fever has taken over my life. I go to school, bake a bunch of tarts and cookies. I come home and am supposed to practice said tarts and cookies. (For a visual, check out my Flickr page.) But what happens when the decision is made to branch out and make a different tart? One that has nothing to do with class? And everything to do with the delicious tomatoes that showed up in my CSA this past week? I guess there is also the need to practice making crust. Which is slowly killing me.
However, it should be noted that crust, it should be noted, is waaaaaaay easier when you have a brand spanking new KitchenAid mixer at your disposal.
Yes, it has arrived! And yes, it is my most favorite thing in the apartment. Sorry, Jeff.
So if you're in the mood for making crusts, and savory tarts, this one is a good place to start. It's summery and nice, and with a salad, makes a lovely, light dinner.
Granny's Tomato Tart, adapted from the New York Times
1 recipe pâte brisée, chilled; recipe here
1 tablespoon Dijon mustard
1/3 pound Gruyère cheese, coarsely grated
4 medium-sized tomatoes, thinly sliced into rounds
1 teaspoon herbes de Provence
Freshly ground black pepper
salt, to taste
1. Roll the dough into a round of about 9 inches. Transfer to a baking sheet and crimp edges 1/2-inch hight. Refigerate for 30 minutes. Preheat oven to 400 degrees.
2. Remove dough round from the refrigerator, and prick all over with a fork. Place parchment paper or foil on top and weigh down with pie weights or dried beans. Bake until lightly browned, 10-15 minutes. Remove paper/foil and weights from dough, and continue to bake until golden brown, about 15 minutes more. Remove from oven and set aside to cool; do not turn off oven.
3. Spread the mustard thinly over bottom of the cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbes de Provence, and season to taste with pepper. Bake until tomatoes begin to shrivel and cheese melts, 10-12 minutes. Sprinkle with salt, and serve either hot or at room temperaure.