Savory Provencal Tomato Tart
Fall in love with the delightful flavors of summer tomatoes with this exquisite Savory Provencal Tomato Tart. This dish captures the essence of the sun-drenched fields of Provence and combines it with a rich, buttery crust that doesn't just support but enhances the vibrant tomatoes. With the addition of an egg yolk to the crust, this recipe elevates a classic tart, creating a delectable consistency that is both tender and flaky. Topped with a layer of tangy Dijon mustard and fresh herbs, this tart is perfect as a hearty appetizer, a light lunch, or a stunning side dish for any gathering. You may want to consider serving it warm, allowing the flavors to meld beautifully, but be warned—it rarely lasts long enough for leftovers!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
2 cups (for dusting as needed)
egg yolk
1 (none)
salt
to taste (none)
pepper
to taste (none)
butter
1/2 cup (at room temperature)
extra virgin olive oil
as needed (for greasing and drizzling)
Dijon mustard
4-5 tablespoons (none)
tomatoes
4 (medium to large, cored and sliced)
dried thyme
1 teaspoon (or 1 tablespoon fresh thyme leaves)
Instructions
1
In a large mixing bowl, combine the flour and egg yolk with a pinch of salt until evenly mixed. Gradually incorporate the room temperature butter using your fingertips, until the mixture resembles coarse crumbs.
2
Slowly add cold water, one tablespoon at a time, just until the dough comes together into a ball. Avoid overworking the dough.
3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to a day for a firmer texture that’s easier to roll out.
4
Preheat your oven to 450°F (232°C).
5
Lightly grease a 10- to 12-inch round pizza pan or tart pan with extra virgin olive oil.
6
On a lightly floured surface, roll out the chilled dough to fit your tart pan or use your fingers to press it directly into the pan, ensuring it goes right up to the edges.
7
Place the crust in the preheated oven and bake for about 10 minutes, or until it just begins to turn golden brown. Remove from the oven and let it cool slightly on a rack.
8
Lower the oven temperature to 400°F (204°C).
9
Spread a generous layer of Dijon mustard evenly over the baked crust.
10
Prepare the tomatoes by coring them. For very juicy tomatoes, cut them in half crosswise and gently squeeze out excess juice and seeds.
11
Slice the tomatoes into 1/4-inch thick rounds and arrange them in a single layer on top of the mustard-covered crust.
12
Season the tomatoes with salt, pepper, and thyme, and then drizzle lightly with olive oil.
13
Bake the tart for approximately 30 minutes, or until the tomatoes are slightly shriveled and the crust is beautifully browned.
14
Serve the tart warm or at room temperature for optimal flavor, but be mindful—this dish is best enjoyed fresh!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Provencal Tomato Tart?
It is a dish that captures the essence of summer tomatoes from Provence, featuring a buttery crust and tangy Dijon mustard.
What are the main ingredients for the crust?
The crust is made from flour, an egg yolk, a pinch of salt, room temperature butter, and cold water.
Why is an egg yolk added to the tart crust?
The egg yolk elevates the classic tart crust to create a delectable consistency that is both tender and flaky.
What temperature should the butter be for the dough?
The butter should be at room temperature to be easily incorporated into the flour mixture.
How long should the dough be refrigerated?
The dough should be refrigerated for at least 30 minutes, or up to a day for a firmer texture.
What is the initial preheat temperature for the oven?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius) for the initial crust baking.
What type of pan should I use for this tart?
You can use a 10- to 12-inch round pizza pan or a dedicated tart pan.
How do I prepare the pan for baking?
Lightly grease the pan with extra virgin olive oil before adding the dough.
How long do I pre-bake the crust?
The crust should be pre-baked for about 10 minutes until it just begins to turn golden brown.
What temperature should the oven be for the final bake?
Lower the oven temperature to 400 degrees Fahrenheit (204 degrees Celsius) after pre-baking the crust.
What is spread over the baked crust before adding tomatoes?
A generous layer of 4 to 5 tablespoons of Dijon mustard is spread evenly over the crust.
How should I prepare the tomatoes?
Core the tomatoes and slice them into 1/4-inch thick rounds.
What should I do if the tomatoes are very juicy?
Cut them in half crosswise and gently squeeze out the excess juice and seeds before slicing.
How many tomatoes are needed for this recipe?
The recipe calls for 4 medium to large tomatoes.
What seasonings are used on the tomatoes?
The tomatoes are seasoned with salt, pepper, thyme, and a light drizzle of olive oil.
Can I use fresh thyme instead of dried?
Yes, you can substitute 1 teaspoon of dried thyme with 1 tablespoon of fresh thyme leaves.
How long does the tart bake once assembled?
Bake the tart for approximately 30 minutes until the tomatoes shrivel and the crust is browned.
How do I know when the tart is finished cooking?
The tart is done when the tomatoes are slightly shriveled and the crust has achieved a beautiful brown color.
What is the best way to serve the Provencal Tomato Tart?
It is best served warm or at room temperature to allow the flavors to meld.
Is this recipe suitable for vegetarians?
Yes, this is a savory vegetarian dish.
Can I roll the dough or press it into the pan?
You can either roll the dough on a floured surface or use your fingers to press it directly into the pan.
How much flour is required for the dough?
The recipe requires 2 cups of flour, plus extra for dusting.
What is the role of extra virgin olive oil in this recipe?
It is used for greasing the pan and drizzling over the tomatoes for flavor.
Is this dish intended as a main course?
It is versatile and can be served as a hearty appetizer, a light lunch, or a stunning side dish.
How do I avoid overworking the dough?
Add cold water slowly, one tablespoon at a time, just until the dough comes together into a ball.
What kind of texture does the crust have?
The crust is described as both tender and flaky due to the butter and egg yolk.
Can I store leftovers of the tomato tart?
While it can be stored, the recipe notes it is best enjoyed fresh and rarely lasts long enough for leftovers.
How do I arrange the tomatoes on the tart?
Arrange the tomato slices in a single layer on top of the mustard-covered crust.
What flavor profile does the Dijon mustard add?
The mustard adds a tangy layer that complements the sweetness of the summer tomatoes.
What culinary style does this tart represent?
It represents French cuisine, specifically the flavors and style of the Provence region.