Provençal Tomato and Herb Tart

Be the first to rate

(No Ratings Yet)

Loading...

A sun-drenched Provençal classic, this savory tart layers a buttery short-crust shell with ripe summer tomatoes, sweet onions, fresh thyme, and melted Gruyère. It works beautifully as a light lunch with a green salad or as a starter for a Mediterranean dinner.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 30 gCarbs
• 3 gFiber
• 6 gSugar
• 12 gProtein
• 520 mgSodium
• 420 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the short-crust pastry

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp fine sea salt
• 8 tbsp (115 g) cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tbsp ice water

For the tomato and herb filling

• 1 1/2 lbs (680 g) mixed ripe tomatoes (heirloom and Roma), cored and sliced 1/4-inch thick
• 1 tsp kosher salt, for draining
• 1 tbsp Dijon mustard
• 1 cup (90 g) grated Gruyère cheese
• 1/2 small red onion, very thinly sliced
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp Herbes de Provence
• 1 large egg
• 1/3 cup (80 ml) heavy cream
• Freshly ground black pepper, to taste
• Small handful of fresh basil leaves, for garnish

Directions

1. Make the pastry: in a bowl, whisk the flour and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in the egg yolk and just enough ice water (about 2 tablespoons) until a shaggy dough forms. Turn out, shape into a disc, wrap in plastic, and chill for 30 minutes.
2. Meanwhile, place the tomato slices in a single layer on a paper-towel-lined sheet pan. Sprinkle evenly with the kosher salt and let drain for 20 minutes to draw out excess moisture, then pat dry with more paper towels.
3. On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 9-inch tart pan with a removable bottom, pressing into the edges. Trim the overhang flush with the rim, prick the base all over with a fork, and chill for 15 minutes. Preheat the oven to 375°F (190°C).
4. Blind bake the shell: line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, and bake 5 more minutes until the base is pale golden. Let cool slightly.
5. Spread the Dijon mustard evenly over the warm shell, then sprinkle the Gruyère over the mustard. Arrange the tomato slices in overlapping concentric circles, tuck the red onion slices between them, and scatter the garlic, fresh thyme, and Herbes de Provence on top. Drizzle with the olive oil and season with black pepper.
6. In a small bowl, whisk the egg and heavy cream together. Slowly pour the custard over the tomatoes, letting it seep between the slices. Bake at 375°F (190°C) for 30 to 35 minutes, until the custard is set, the cheese is bubbling, and the crust is deep golden brown.
7. Let the tart rest at room temperature for 10 minutes to firm up. Scatter fresh basil leaves over the top, slice into wedges, and serve warm or at room temperature.

Cook’s Notes

• Salt-draining the tomato slices is non-negotiable: skipping this step makes the tart soggy and the crust gummy.
• For the most concentrated flavor, use a mix of heirloom tomatoes for sweetness and Roma or plum tomatoes for a meatier texture that holds its shape.
• A thin layer of Dijon acts as a moisture barrier between the crust and the tomatoes; smear a thin layer of goat cheese instead for a richer, tangier Provençal twist.
• Serve at room temperature for the deepest flavor, as the herbs and cheese settle and intensify as the tart cools.
• Leftovers keep covered in the refrigerator for up to 2 days; reheat gently in a 300°F (150°C) oven to keep the crust crisp.

You might also like

European

Classic Pork Rillettes from Le Mans

European

Arles-Style Orange Blossom and Anise Sweet Bread

European

Classic Basque Braised Chicken with Peppers

European

Basque Pepper and Egg Skillet