I love tomatoes and I thought, with summer coming to a close, it was the perfect time to take advantage of some really gorgeous tomatoes.
TOMATO TART
from Mimi Thorisson’s, A Kitchen in France
Tart dough (see below)
All-purpose flour for rolling
A few sprigs of fresh basil
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/4 pounds (550g) tomatoes, sliced 1/4 inch thick
1 tablespoon honey
1 small ball buffalo mozzarella torn into small pieces
*Serves 4
On a lightly floured surface, roll out the dough to a 12-inch round about 1/4 inch thick. Press into the base and sides of a 10-inch tart pan and trim the edges. Prick the base with a fork. Put the pan in the refrigerator to chill for 30 minutes.
Preheat the oven to 350F
Combine the basil, mustard, 2 tablespoons of the olive oil, and pinch of salt in blender. Puree until smooth.
Spread the tomato paste over the base of the tart shell and then pour the basil oil over it. Arrange the sliced tomatoes in a circular pattern, in one layer, in the tart shell. Season with salt and pepper. Drizzle the honey and the remaining 2 tablespoons olive oil over the tomatoes.
Bake until the pastry is golden, about 35 minutes. Let the tart rest for 15 minutes.
Scatter the mozzarella and some basil over the tart before serving.
I went ahead and just bought the dough in the frozen section of my local supermarket but if you do have time, it’s easy enough just to make it from scratch. See recipe below.
TART DOUGH
2 cups all-purpose flour
1/2 teaspoon fine sea salt
9 tablespoons butter, cut into cubes and chilled
1 large egg
3 tablespoons cold water
In a large bowl, mix the flour and salt. Add the butter and work it in with your fingers until the mixture is crumbly. Make a well in the center and add the egg and water. Mix until the dough comes together and forms a ball. Wrap in plastic wrap and refrigerate for a least 1 hour, or overnight. Makes enough for one 10 inch tart shell.
The Long Table 
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