Heirloom Tomato Tarts

Course: Appetizer, Entree

Cuisine: French

Keyword: Tomato Tart, Tomato Tarts

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: tarts

Calories: 228kcal

These French-inspired Heirloom Tomato Tarts celebrate the simple flavors of ripe tomatoes, Dijon mustard, Gruyère cheese, and flaky all-butter pastry. Perfect for lunch, picnics, or a light supper, they're a delicious way to make the most of peak tomato season.

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Ingredients

1 recipe All Butter Pastry Dough
6 thick tomato slices preferably a mix of colors
2 –3 tablespoons Dijon mustard
1 ½-2 cups grated Gruyère cheese
1 egg yolk
1 –2 tablespoons water
Fresh thyme leaves or a teaspoon or two of Herbs du Provence
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 425°F (220°C ). Line a baking sheet with parchment paper.
Prepare one recipe of All Butter Pastry Dough and chill according to the recipe instructions.
On a lightly floured surface, roll the chilled dough into a large rectangle about 12 x 18 inches (30 x 45 cm) and approximately ⅛ inch (3 mm) thick.
Using a bowl or plate just slightly larger than the widest part of your tomato slices as a guide, cut out 6 circles of dough. If needed, give each circle one more pass with the rolling pin to leave enough pastry to fold over the tomatoes.
Transfer the pastry circles to the prepared baking sheet.
Spread 1 to 2 teaspoons Dijon mustard over each round, leaving about a ½-inch (1 cm) border around the edge.
Sprinkle the Gruyère evenly over the mustard.
Cut thick slices from the widest part of each tomato. Place one slice in the center of each tart.
Fold the pastry up to the tomato, pleating as you go to create a rustic galette-style edge.
Whisk together the egg yolk and water. Brush the pastry edges with the egg wash.
Sprinkle generously with sea salt, freshly ground black pepper, and fresh thyme leaves.
Bake for 20–25 minutes, or until the pastry is deep golden brown and crisp and the tomatoes have softened and begun to caramelize.
Serve warm or at room temperature.

Notes

The size of your tarts will depend on the size of your tomatoes.
I like to use three different-colored heirloom tomatoes, cutting two thick slices from the widest part of each tomato to make six tarts.
Any leftover tomatoes are delicious chopped into a simple garden salad, made into salsa, or thrown into a soup.
Homemade All Butter Pastry Dough delivers the best flavor, but unsweetened store-bought pie dough or butter puff pastry works well when you're short on time.
Use ripe but still firm tomatoes so they hold their shape during baking.

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