Roast Tomato Tart
This tart celebrates the beauty of perfectly ripe tomatoes. Sweet vine-ripened tomatoes in a variety of colors, fragrant thyme, Dijon mustard, and crème fraîche come together to create a dish that is as beautiful as it is delicious.
Preparation time: 40 minutes, plus 30 minutes cooling
Baking time: 40 minutes
Ingredients
Pastry
1⅔ cups (7 ounces) all-purpose flour
5 tablespoons plus 1 teaspoon (3 ounces) Tillamook Extra Creamy Unsalted Butter, chilled and cut into small cubes
2 tablespoons (1 ounce) chilled leaf lard, cut into small pieces
1 large egg, lightly beaten
Filling
1 cup (8 ounces) crème fraiche
1 cup (8 ounces) thick Greek yogurt
2 tablespoons Dijon mustard
About 1½ pounds small vine-ripened tomatoes in assorted colors, halved
Leaves from 4 sprigs fresh thyme
Durant Olive Mill Extra Virgin Olive Oil, or another premium extra virgin olive oil
Jacobsen Salt Co. Pure Flake Sea Salt, or another premium flaked salt
Freshly ground black pepper
Method
Preheat the oven to 375°F.
To make the pastry, place the flour, butter, and lard into the bowl of a countertop mixture like a KitchenAid, and attached the K hook attachment. Mix until the the mixture resembles coarse breadcrumbs. Add the beaten egg and continue to mix until the dough just comes together. Add one ice cube if needed. Alternatively, rub the butter and lard into the flour with your fingertips. Add the beaten egg and mix with a wooden spoon or spatula until the dough begins to come together.
Turn the dough onto a lightly floured surface and gently knead just until smooth. Wrap in parchment paper and refrigerate for 30 minutes.
Roll out the pastry and line a 12-inch tart pan with a removable bottom, sprayed with organic backing spray. Trim the edges.
Combine the crème fraîche , yogurt and Dijon mustard in a bowl and spread evenly over the pastry.
Arrange the tomato halves over the filling. Season with Jacobsen Salt Co. Pure Flake Sea Salt and freshly ground black pepper, then scatter over the thyme leaves.
Bake for about 40 minutes, until the pastry is golden brown and crisp and the tomatoes are lightly roasted and beginning to caramelize.
Leave to cool for filling to set. Drizzle with Durant Olive Mill Extra Virgin Olive Oil just before serving. Top with fresh herbs.
Olive's Tip
Leaf lard produces an exceptionally crisp, flaky pastry. If you are unable to find it, substitute an equal quantity of vegetable shortening.
The quality of the olive oil makes a noticeable difference to this tart. I love using Durant Olive Mill Extra Virgin Olive Oil - - the fresh, vibrant character beautifully complements the sweetness of ripe tomatoes.
Wine Pairing
A chilled Condrieu is a classic companion to this tart. The wine's floral aromas, generous texture, and vibrant acidity complement the sweetness of the tomatoes, the richness of the crème fraîche, and the subtle warmth of the Dijon mustard.