Tarte à la Tomate

I know that tomatoes had their chance and we're moving into hard squash season. But I still have tomatoes coming in from Jake and D's garden and a friend dropped off a box full recently. So I took the opportunity to make a tomato tart for dinner and want to share it with you in case you still have tomatoes available.

This is based on a traditional French tart whose crust is smeared with mustard and topped with sardines. But I was the only one in the mood for sardines, so I'm not including it today. You can still see my slice - with the sardine! - at the end.

Oh, a traditional tart would have a butter crust; I decided to make one with olive oil.

Ingredients makes one 9-inch tart

Olive Oil Crust

• 50 grams organic granulated sugar
• 1 large egg + 1 egg yolks
• 800 grams oil (I used olive oil)
• zest of 1 organic lemon, approximately 1 teaspoon
• 280 grams flour (I used all-purpose flour)
• pinch of salt
• 1 teaspoon baking powder
• Also needed: 9" tart pan with removable bottom, parchment paper, rolling pin

Filling

• 2 pounds ripe tomatoes
• 2 teaspoons salt
• 2 Tablespoons Dijon Mustard
• 1 organic red onion, peeled and sliced
• olive oil, as needed
• Salt and freshly ground black pepper, to taste
• sardines, optional

Procedure

Filling

At least an hour before you are ready to bake, slice the tomatoes. Sprinkle them with salt and lay the slices on paper towel-lined platter or cutting board. You want them to expel some liquid so that your tart doesn't get soggy.

Crust
In the bowl of a food processor, place all of the ingredients for the crust. Pulse a few times until the mixture comes together. You should have pea-sized crumbles. Turn the mixture onto a parchment paper-lined work surface. Knead until you have an elastic dough that doesn't stick to your hands.

Roll the dough ball into a circle and transfer it to the tart pan. Prick the bottom with a fork. Place the crust into the freezer to chill while the oven reaches temperature and you make your filling. Preheat oven to 350 degrees Fahrenheit.

Place pan in the oven and parbake for 15 minutes.

Filling

Place the red onion slices in a skillet with a splash of olive oil. Cook until the onions are softened and beginning to lose their shape.

Once the crust is parbaked, smear the inside with mustard and spoon in the onions.

Arrange the tomato slices in crust in an overlapping pattern or in an even layer. Sprinkle with a pinch of salt and pepper.

Place pan in the oven and bake for 35 to 40 minutes, or until the crust looks crisp and golden. 

Let the tart cool for 5 minutes before removing the tart from the rim. Place the tart on a platter.

Top with sardines, if using. This tart is fabulous warm...and just as tasty the next day cold.