Savory Tomato & Swiss Tart
This exquisite Savory Tomato & Swiss Tart highlights the vibrant, robust flavors of ripe tomatoes, particularly the Rowdy Red variety, offering a delightful treat for any tomato lover. Featuring a buttery crust embraced by layers of creamy Swiss cheese and bursting with fresh herbs, this tart is both elegant and hearty. The combination of Dijon mustard, anchovies, and olives add a savory depth that elevates the dish, making it perfect for a brunch gathering or a light dinner. You can prepare the crust ahead of time, allowing for an effortless assembly of the tart when you're ready to bake. Serve warm or at room temperature for a delightful culinary experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (measured)
butter
1/2 cup (1/4 lb.) (cold, cut into pieces)
egg
1 large (beaten)
firm-ripe tomatoes
4 (about 1 1/2 lb.) (sliced, seeds removed)
Dijon mustard
2 tablespoons (prepared)
Swiss cheese, shredded
2 cups (1/2 lb.) (shredded)
olive oil
3 tablespoons (extra virgin)
tomato paste
3 tablespoons (prepared)
shallots, chopped
3 tablespoons (chopped)
garlic clove
1 (peeled and minced)
thyme leaves, fresh
2 teaspoons (fresh, chopped)
marjoram, chopped fresh
2 teaspoons (fresh, chopped)
oregano, chopped fresh
1 teaspoon (fresh, chopped)
anchovy fillets
6-8 (drained)
Nicoise olives
6-8 (pitted)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Instructions
1
Preheat the oven to 325°F (163°C).
2
In a food processor or mixing bowl, combine the flour and cold butter. Blend until the mixture resembles fine crumbs. Add the egg and mix until the dough just comes together.
3
Shape the dough into a ball and press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable rim.
4
Bake the crust for about 30 minutes, or until it is lightly golden. If using a convection oven, check at 25 minutes.
5
While the crust bakes, prepare the filling: cut the tomatoes in half and gently squeeze out the seeds, then slice them into 1-inch thick slices. Lay them on paper towels to drain excess moisture.
6
Once the crust is baked, increase the oven temperature to 400°F (204°C). Spread the Dijon mustard evenly over the baked crust, then add 1 1/2 cups of the shredded Swiss cheese on top.
7
Arrange the largest tomato slices snugly in a single layer over the cheese. Fill in any gaps with smaller tomato pieces and set aside any extra pieces for another use.
8
In a small bowl, mix together the olive oil, tomato paste, chopped shallots, minced garlic, thyme, marjoram, and oregano to create a flavorful paste. Spread this mixture evenly over the tomatoes.
9
Sprinkle the remaining Swiss cheese over the entire tart, then arrange the anchovy fillets and olives on top.
10
Bake in the 400°F oven for about 25 minutes, until the cheese is lightly browned (18 minutes in a convection oven).
11
Once baked, carefully remove the tart from the pan rim, slice into wedges, and serve warm or at room temperature. Season with salt and pepper to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Tomato & Swiss Tart?
It is an elegant and hearty savory pie that features ripe tomatoes, Swiss cheese, and fresh herbs on a buttery crust.
Which tomato variety is highlighted in this recipe?
The recipe highlights the Rowdy Red variety for its vibrant and robust flavors.
What is the initial oven temperature for baking the crust?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius) for the crust.
How do I prepare the tart dough?
Combine flour and cold butter until the mixture resembles fine crumbs, then mix in a beaten egg until the dough comes together.
What size tart pan should I use?
A 10-inch tart pan with a removable rim is recommended for this recipe.
How long does the crust need to bake?
Bake the crust for about 30 minutes, or 25 minutes if using a convection oven, until it is lightly golden.
How should I prepare the tomatoes to prevent the tart from becoming soggy?
Cut the tomatoes in half, gently squeeze out the seeds, slice them into 1-inch thick slices, and let them drain on paper towels.
What is the first layer spread onto the baked crust?
Two tablespoons of Dijon mustard are spread evenly over the baked crust.
How much Swiss cheese is placed immediately over the mustard?
You should add 1 1/2 cups of the shredded Swiss cheese on top of the mustard layer.
What ingredients are in the herb paste?
The paste consists of olive oil, tomato paste, chopped shallots, minced garlic, thyme, marjoram, and oregano.
Which fresh herbs are used in the Savory Tomato & Swiss Tart?
The recipe calls for fresh thyme leaves, fresh chopped marjoram, and fresh chopped oregano.
What aromatics are added to the herb paste?
The herb paste includes three tablespoons of chopped shallots and one minced garlic clove.
When do I add the anchovies and olives?
Arrange the anchovy fillets and olives on top of the tart after sprinkling the remaining Swiss cheese.
What is the final baking temperature for the tart?
The oven temperature should be increased to 400 degrees Fahrenheit (204 degrees Celsius) for the final bake.
How long does the fully assembled tart bake?
Bake the tart for about 25 minutes, or 18 minutes in a convection oven, until the cheese is lightly browned.
Can I prepare the crust in advance?
Yes, the crust can be prepared ahead of time to allow for effortless assembly later.
What is the best temperature to serve the tart?
The tart can be served either warm or at room temperature.
What kind of occasions is this tart best suited for?
This tart is perfect for brunch gatherings or as a light dinner option.
What type of olives are used in this recipe?
The recipe specifically calls for 6 to 8 pitted Nicoise olives.
How many anchovy fillets are required?
Use 6 to 8 drained anchovy fillets to top the tart.
What is the total amount of shredded Swiss cheese used?
The recipe requires a total of 2 cups (1/2 lb.) of shredded Swiss cheese.
What ingredients provide the savory depth to the tart?
The combination of Dijon mustard, anchovies, and olives provides a distinct savory depth.
How thick should the tomato slices be?
The tomatoes should be sliced into 1-inch thick pieces.
Should the butter for the crust be cold?
Yes, the butter should be cold and cut into pieces before blending with the flour.
What should I do with extra tomato pieces?
Any extra tomato pieces that do not fit in the single layer should be set aside for another use.
When should I season the tart with salt and pepper?
Season the tart to taste with salt and pepper once it has finished baking.
How do I shape the dough in the tart pan?
Press the dough evenly into the bottom and up the sides of the tart pan.
How many tomatoes do I need?
You will need 4 firm-ripe tomatoes, which should weigh about 1 1/2 pounds.
How do I know when the crust is finished baking?
The crust is done when it appears lightly golden.
What is the first step of the instructions?
The first step is to preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).