You are here

French Tomato Tart

admin's picture
  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

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


Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3301 Calories from Fat 1989

% Daily Value*

Total Fat 224 g345.2%

Saturated Fat 107.2 g535.9%

Trans Fat 0 g

Cholesterol 727.5 mg242.5%

Sodium 5360.1 mg223.3%

Total Carbohydrates 213 g71.1%

Dietary Fiber 22.8 g91.3%

Sugars 27.8 g

Protein 118 g236.5%

Vitamin A 267% Vitamin C 205%

Calcium 251.1% Iron 157.3%

*Based on a 2000 Calorie diet

French Tomato Tart Recipe