BETH'S TOMATO TART PROVENCAL RECIPE Makes (2) 14" x 5" rectangular tarts
For Pastry: 1 ¾ cups (210 g) flour 1 tsp (5 ml) salt 2 tsp (10 ml) dried Thyme or fresh works too 10 tablespoons (150 g) cold unsalted butter, cubed 1 egg yolk 2 tbsp (30 ml) ice water
For Filling: 4 tablespoons (60 ml) of Dijon mustard 2 cups (480 ml) gruyere cheese 2 tsp (10 ml) Herbs de Provence* 3 full sized tomatoes different colors, sliced 5-6 cherry tomatoes, different colors, sliced *NOTE: To create your own Herbs de Provence mix together 1 tablespoon (15 ml) each of the following: dried thyme, dried rosemary, dried oregano, dried marjoram and dried fennel seeds. Store in an air tight container at room temperature.
For Garnish: Fleur de sel Freshly cracked Pepper 1 tbsp (15 ml) fresh basil, sliced into thin ribbons
METHOD: Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
Roll out to about 14 x 5 rectangle, ¼ inch thick.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.
Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors. Fill in the gaps with the small cherry tomatoes, alternating colors.
Pop in the freezer for 10 mins to chill the pastry well before baking.
Bake at 425F (218C) for 30-35 mins until pastry is golden brown.
Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil. Cut into triangles or squares.
Serve with a tossed salad and a chilled glass of rose wine.