Tomato Tart

Ok, you got me, Tomato Tarts are not from Normandy but they are delicious and I could eat some every other day. I’m pretty sure they come from the South of France. My Mom made it from me one day many years ago and I was blown away. It’s a light and delicious savory tart. If you are fortunate enough to find heirloom tomatoes use them. For the Quick and easy version you will need:

  • Pie Crust (store bought is fine, or you can make a pate brisee – I have a great recipe that I post about soon)
  • 1 large Vine Tomato
  • 2 small Spanish Onions (sliced – I find smaller onions to be more flavorful)
  • 4 cloves of Garlic (minced)
  • 2 tbsp of Dijon Mustard
  • Olive Oil
  • Herbs (There are no rule – experiment and find what you like.  I used Rosemary for this version but Basil is a classic choice)
  • Salt and Pepper

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Preheat your oven to 375 degrees.  Lay out your dough in your pie tin.  Par cook the crust for 15 minutes. This will help prevent the dough from getting soggy.  While the crust is cooking cut, sweat, and lightly caramelize your onions.  Mince your garlic, cut your tomato into thick slices about 1/4 of an inch thick.

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Spread your mustard over the surface of the pie crust.  Cover the crust with your onions.  Layer your tomatoes evenly.  Sprinkle your minced garlic and rosemary on top.  Finish off with some salt and pepper and drizzle in olive oil.  Cook for 25 minutes at 375 and finish it offf at 450 for 10 minutes to get nice golden brown color.  

Maintenant manger! 

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