An easy rustic tomato tart with a rye crust. A stunning way to use up those end-of-summer tomatoes!
For the Crust:
1 cup all-purpose flour
½ cup dark rye flour
½ teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into ½ inch squares
6 tablespoons ice water
For the Filling:
1 ½ pounds garden tomatoes (a mix of any variety is fine), cored and sliced into ¼ inch thick rounds
1 ½ teaspoons fine sea salt, divided
1 medium shallot, sliced thin
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
1 garlic clove, minced
Freshly ground pepper
2 teaspoons Dijon mustard
3 ounces aged Danish Havarti cheese (or Gruyère if you can’t find it), about 1 cup shredded
2 tablespoon finely grated parmesan cheese
To Assemble and Serve:
1 large egg, beaten
1 tablespoon chopped fresh basil
Transfer dough to a piece of plastic wrap. Gather into a ball and press into a disk, about 5 inches in diameter. Chill for at least one hour or up to two days before rolling.
Make the Filling: Using your hands, gently toss tomato slices in a large colander with 1 teaspoon salt. Set over a sink to drain for 30 minutes.
Preheat oven to 375 degrees. Transfer dough round to a piece of parchment paper. Cover with another piece of parchment paper and roll dough in between the two layers of parchment paper into a 12 inch circle. Transfer to a baking sheet leaving parchment paper in place. Place in the refrigerator for 15 minutes or so to firm up slightly.
Meanwhile, shake colander to get rid of any accumulated water. Combine tomatoes, shallot, oil, thyme, garlic and few grinds of freshly ground pepper and ½ teaspoon salt in a large bowl. Remove dough round from the refrigerator. Peel off top layer of parchment. Spread mustard over the surface of the dough, leaving a 1 ½ inch border around the edges. Sprinkle Havarti cheese in an even layer over the mustard.
Using your hands, arrange tomato mixture on the bottom of the tart in concentric circles, continuing to leave a 1 ½ inch border around the edge. Leave any accumulated juices behind in the bowl. Sprinkle with parmesan.
Fold the border of the dough inward over the tomato mixture so that it covers the filling by about 1 inch, overlapping the dough every couple of inches. Gently press dough so that it adheres. Brush with beaten egg.
Bake until crust is golden brown and filling is bubbly, about 50 minutes. Transfer baking pan to a wire rack to cool. Sprinkle with basil. Cut into wedges and serve.
Adapted from the August/September 2019 issue of Cook’s Country magazine
Keywords: tomatoes, rustic, tart, rye, summer