Tomato Tart (vegetarian)


Sandy made this tart last night and it was hard to stop after two slices! This recipe comes from the “Once Upon a Tart” cookbook by Frank Mentesana and Jerome Audureau. As you can see, our tart is small and that is because Sandy cut the recipe in half. Also, the recipe calls for plum tomatoes, but we used the tomatoes we had in our garden which are not plum, but worked just as well. Printed below is the recipe the way it appears in the book:

Granny’s Tomato Tart

A traditional tomato tart in France does not contain custard. Jerome’s grandmother used to make them often in the summer. In fact, she wouldn’t think about making one at any other time. In the small town in the south of France where she lives, there is still such a thing as a season for fruits and vegetables. Nowadays you might find a tomato there in December, but not one Granny would use.
To make a tomato tart the way Granny does, roll out a full recipe for dough and fit it into an 8 x 10 inch rectangular sheet pan. Prick the bottom with the tines of a fork. Fully bake the crust: 10-15 minutes at 400 degrees with the weights in, and another 15-20 minutes after you’ve removed the weights. Remove the crust from the oven, and let it cool to room temperature. Spread Dijon mustard in a thin layer over the bottom of the crust. Grate Gruyere cheese in a thin layer over the mustard. Slice about 4 pounds plum tomatoes, and put them in a colander set in the sink to drain off any excess liquid. Arrange the tomatoes in one layer, like rows of fallen dominoes, down the length of the crust. Sprinkle with herbs de Provence, and bake the tart in a 400 degree oven until the tomatoes begin to shrivel and the cheese melts, about 10 minutes.


5 thoughts on “Tomato Tart (vegetarian)

  1. One thing that Susan did not mention: After draining the tomatoes, I also put them on paper towels and blotted them since they are much juicier than plum tomatoes and could make the crust soggy.

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