TOMATO DIARIES PART II: WITH A CRUST
As I mentioned in my cherry galette recipe, amazing things happen when pastry meets fruit. I might go as far to say as amazing things happen when pastry meets anything, but I'm sure that can't be completely true. A good crust is mild and not overpowering, but nicely holds in whatever you stuff in it so you can enjoy all the juices that rush out. I love savory pastries almost as much as sweet and this tomato tart is one of my favorites. You could use a number of tomatoes in this recipe, but I think dry farmed early girls would be perfect. They will hold their shape nicely and get sweeter as they cook.
The recipe comes from my mom (who got it from her friends) and by the time the recipe got to me, it was whittled down to the very basics - not many measurements, next to no instructions. But these flavors are so good together, and the idea is simple enough, that a few extra slices of tomatoes here, a dollop of mustard there will only make it better. This recipe reminds me of compost in a way. Sometimes we have to cook like we compost - from our gut. Without a perfectly outlined recipe we put our own spin on the results.
Susie & Catherine's Tomato Tart
From my Mom's homemade cookbook
Preheat your of to 400°.
Line a tart pan with your favorite pastry dough or pie dough recipe.
Add a thin layer of dijon mustard on top of the tart dough. Layer with thin slices of tomatoand a thinly sliced shallot.
In a small bowl, mix 1 egg with 3-4 Tbsp. creme fraiche and a small amount of mustard. Pour mixture over the tomatoes. Finish by shaving Gruyere cheese over the top. Put in your oven and bake for 15-20 minutes or until golden brown. I like it with chopped thyme and a light sprinkling of salt once it comes out of the oven.