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French Tomato Tart

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Egg 1 Large
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Tomato

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