Video:French Tomato Tart

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Transcript:French Tomato Tart

Hi, I'm Natasha Levitan for About.com Food. Today I'm going to show you how to make a French tomato tart.

French Tomato Tart Ingredients

For this recipe, you will need:

• 1 1/2 cups flour
• 6 tbsp butter at room temperature
• 3 tbsp vegetable shortening
• 1/2 cup water
• 1 lb tomatoes
• 2 tbsp Herbes de Provence
• 1/2 cup Dijon mustard
• 1 cup grated Gruyere cheese

Preheat the oven to 400 degrees.

Make the Tart Dough

In a medium bowl, combine the flour and salt and mix them together. Cut the stick of butter into 1 inch pieces and place butter and shortening into your flour. With a mixer, combine butter shortening and flour until you get the texture of moist crumbs. Slowly add water and combine water and your moist crumbs into a dough.

Bake the Tart Crust

Flour your cutting board and hands and transfer the dough. With a rolling pin, make a circle the size of your tart pan. Roll the dough around your pin and transfer it onto your tart pan. Shape the top of your crust to conform to the pan. Prick the bottom of the tart with fork several times.

Before you bake, weight it down with pie weights, or if you don't have any available, you can place a piece of parchment paper on your tart, use salt containers to weigh down the dough. Place your tart in the oven and bake for 10-15 minutes. Then remove the weights and bake it for another 15-20 minutes until the floor of the tart looks and feels dry.

Fill the Tomato Tart

Slice the tomatoes into disks. Place them into the colander for about half an hour to drain any excess liquid. Spread Dijon mustard on the bottom of your tart, then place a layer of cheese and then layer the tomatoes like rows of fallen dominoes. Sprinkle the tomatoes with herbes de Provence and place tart in the oven for about 15 minutes until the cheese melts and the tomatoes shrivel.

Serve the French Tomato Tart

Take the tart out of the oven and cool it for about 10 minutes. Place your tart on a large can and remove the bottom. Then slide the tart unto a dish, cut and serve.

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