Rustic Tomato Tart with Rye Crust
An easy rustic tomato tart with a rye crust. A stunning way to use up those end-of-summer tomatoes!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1 large egg (beaten)
- 1 tablespoon chopped fresh basil
Instructions
- 1
Make the Crust: Combine flours and salt in the work bowl of a food processor and process to combine. Scatter butter cubes over the top of the flour mixture and pulse until mixture resembles coarse sand with a few pea-sized pieces of butter here and there, about 8-10 pulses. Transfer mixture to a bowl and sprinkle the ice water over the top. Mix with a fork and/or your fingers until no dry spots remain and the dough holds together when squeezed.
- 2
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 two hours or up to two days before rolling.
- 3
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.
- 4
Preheat oven to 375 degrees. Transfer chilled dough round to a piece of parchment paper. Dust the top of the dough round with flour to prevent sticking. Using a rolling pin, roll into a 12 inch circle. Trim the edges with a pizza wheel if desired. Transfer to an inverted baking sheet leaving parchment paper in place. Place in the refrigerator for 20-30 to firm up slightly.
- 5
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 and place the dough round and parchment inside the rimmed baking sheet. Spread mustard over the surface of the dough, leaving a 1 ½ to 2 inch border around the edges. Sprinkle Havarti cheese in an even layer over the mustard.
- 6
Using your hands, arrange tomato mixture on the bottom of the tart in concentric circles, continuing to leave a 1 ½ to 2 inch border around the edge. Leave any accumulated juices behind in the bowl. Sprinkle with parmesan.
- 7
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.
- 8
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.