One Tomato Tart
How we make it.
1 tomato, sliced, salted and dried
1 rolled out pie crust
1 teaspoon Dijon mustard
1 sprig thyme
1 ounce Gruyere, grated
Salt and pepper, to taste
1 egg with a splash of water
Preheat oven to 400. Slice tomato, spread slice paper towels and lightly salt. Let sit for 20 minutes and then pat dry with paper towels. Roll out pie crust and crush with Dijon, leaving a one inch border of crust untouched all the way around. Sprinkle Gruyere and thyme onto the pie crust and arrange tomatoes on top in a single layer. Fold the inch of naked border dough over to make a crostata style tart. Beat one egg with a little water to brush over the edges of the crust. Bake at 400 for 20 minutes until crust is browned. Serve warm or room temperature to . . . yourself.
1 rolled out pie crust
1 teaspoon Dijon mustard
1 sprig thyme
1 ounce Gruyere, grated
Salt and pepper, to taste
1 egg with a splash of water
Preheat oven to 400. Slice tomato, spread slice paper towels and lightly salt. Let sit for 20 minutes and then pat dry with paper towels. Roll out pie crust and crush with Dijon, leaving a one inch border of crust untouched all the way around. Sprinkle Gruyere and thyme onto the pie crust and arrange tomatoes on top in a single layer. Fold the inch of naked border dough over to make a crostata style tart. Beat one egg with a little water to brush over the edges of the crust. Bake at 400 for 20 minutes until crust is browned. Serve warm or room temperature to . . . yourself.
Why we make it.
Because sometimes you've only got that one tomato. That's why we make it.
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