French Tomato Tart
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Firm ripe tomatoes||1 1⁄2 Pound, rinsed and cored (4 Tomatoes, Each 3 Inch Wide)|
|Dijon mustard||2 Tablespoon|
|Shredded swiss cheese||1⁄2 Pound (2 Cups)|
|Olive oil||3 Tablespoon|
|Tomato paste||3 Tablespoon|
|Chopped shallots||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and minced|
|Fresh thyme leaves/Dried thyme||2 Teaspoon|
|Chopped fresh marjoram/1 teaspoon dried marjoram||2 Teaspoon|
|Chopped fresh oregano leaves/1/2 teaspoon dried oregano||1 Teaspoon|
|Canned anchovy fillets||8 , drained|
|Nicoise olives/Kalamata olives||8 , pitted|
1. In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
2. Bake in a 325° oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).
3. Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain.