Tomato Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item"><strong>For the filling:</strong></li><li class="ingredients-single-item">600g mixed tomatoes (cherry, heirloom, or vine tomatoes)</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">150g soft goat cheese (or ricotta)</li><li class="ingredients-single-item">100g grated Gruyère cheese (or Emmental)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped, plus extra for garnish</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your tomatoes. Slice them about 5mm thick and spread them in a single layer on paper towels. Sprinkle with a little salt to draw out excess moisture and let them sit for at least 30 minutes. This crucial step prevents a soggy tart base by removing excess water from the tomatoes before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the tomatoes drain, make your pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs (keeping everything cool helps create a flaky pastry texture). Make a well in the center, add the egg yolk and 3 tablespoons of ice-cold water. Mix with a knife, then use your hands to bring the dough together, adding the extra tablespoon of water only if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and will shrink less during baking as the butter remains solid until hitting the hot oven, creating those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 4cm larger than your tart pan. Carefully drape the pastry over your rolling pin to transfer it to the tart pan. Gently press the pastry into the corners without stretching it, then trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), line with parchment paper, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is just starting to color. The blind baking ensures your pastry will be fully cooked and crisp, even beneath the moist filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, pat the tomatoes dry with more paper towels. In a small bowl, mix the minced garlic with the olive oil and thyme leaves. In another bowl, combine the goat cheese and half of the grated Gruyère with a generous grind of black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pastry case is blind-baked, reduce the oven temperature to 180°C (350°F). Brush the base of the pastry with Dijon mustard - this creates a moisture barrier that further protects against sogginess. Spread the cheese mixture evenly over the mustard layer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the tomato slices decoratively over the cheese, slightly overlapping them. Drizzle with the garlic and herb oil, then sprinkle with the remaining Gruyère. Brush the exposed pastry edges with beaten egg to create a golden, shiny finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart for 25-30 minutes, until the pastry is golden brown, the cheese is melted and slightly bubbling, and the tomatoes are caramelized around the edges. Look for these visual cues rather than relying solely on timing - you want the tomatoes to intensify in flavor but not dry out completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the tart is still hot, drizzle with balsamic vinegar and a little more olive oil. Allow to cool for at least 15 minutes before removing from the tart pan - this resting period lets the filling set slightly for cleaner slices. Just before serving, scatter with fresh basil leaves and a final sprinkle of flaky sea salt to brighten all the flavors. Serve warm or at room temperature for the best taste experience.</li></ol>