Tomato Tart

Makes 8
Prep 20 m
Chill 30 m
Bake 12 - 15 m

Ingredients

Pastry:

Filling:

Directions

Pastry:

  1. 1 of 2 Combine flour, egg yolk and salt in a large bowl. Quickly mix in butter with your hands until evenly blended. Add cold water by the tablespoon until you can gather the dough into a ball, about 2 to 3 tablespoons. Refrigerate 30 minutes or longer (up to 1 day).
  2. 2 of 2 Heat oven to 450 degrees F Coat a 10- to 12-inch pizza or tart pan with oil or butter. Roll out dough on a lightly floured surface, or press into pan up to edges. Bake at 450 degrees F for 12 to 15 minutes, or until it just begins to color. Remove and cool on a rack (can be made an hour or two ahead). Reduce temperature to 400 degree F.

Filling:

  1. 1 of 2 Spread crust with mustard. Core tomatoes; if very juicy, slice in half through the equator and squeeze out some of the juice, shaking out the seeds as well. Cut into 1/4-inch-thick slices. Layer onto crust, slightly overlapping. Season with thyme, salt and pepper; drizzle with olive oil.
  2. 2 of 2 Bake at 400 degrees F for 30 minutes or until tomatoes are hot and crust is browned.
Nutrition Information for Tomato Tart
Servings Per Recipe: 8
Per Serving: 5 g pro., 262 kcal cal., 2 g fiber, 264 mg sodium, 58 mg chol., 30 g carb., 14 g Fat, total
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Printed from FamilyCircle.com 09/22/2018