Summer Tomato Tart
A savory pastry featuring salt-cured tomatoes and melted Gruyère
Why This Recipe Works
The secret to a crisp tart lies in removing excess moisture from the tomatoes before they hit the dough. Salting and draining them for 30 minutes prevents the crust from becoming soggy while intensifying the fruit's natural sweetness.
Instructions
Spread the tomato slices over several layers of paper towels and sprinkle with salt. Let the tomatoes drain for 30 minutes, then blot the tops dry with fresh paper towels to remove all surface moisture.
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Spread the Dijon mustard evenly over the bottom of the pre-baked tart shell, then sprinkle the Gruyère and Parmesan over the mustard.
Arrange the blotted tomato slices on top of the cheese in overlapping concentric circles, working from the outside edge toward the center.
Drizzle the olive oil over the tomatoes and bake until the cheese is melted and bubbling and the tomatoes are slightly slumped, 15 to 20 minutes.
Transfer the tart to a wire rack and let it cool for 10 minutes to allow the cheese to set. Sprinkle with basil and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
