Tomato tart
From Au Pied du Cochon: The Album, these delicate tomato tarts combine gruyere cheese with fresh tomatoes and buttery pastry for a delicious supper
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
225g cold butter
275g plain flour
70ml cold water
1 pinch fine salt
6 fresh ripe tomatoes
300ml béchamel sauce
300g gruyere cheese, grated
5 sprigs fresh thyme, chopped
Dijon mustard
olive oil
coarse salt
pepper
Method
First, make the pastry. Cut the butter into 2cm cubes.
Mix the flour, salt and butter together by hand or with a food processor. Some small pieces of butter, about 3mm, should remain in the flour mixture.Â
Add water and form a dough roll without working the pastry too much.
Leave to rest in the refrigerator at least 2 hours.
Roll out the pastry to a thickness of approx 3mm. Cut out 6 rounds of 15cm in diameter. Spread 50ml cold béchamel sauce onto each pastry round, along with a few dashes of Dijon mustard.
Add 50g of gruyere cheese. Cover the tarts with 6 or 7 thin slices of tomato about 3mm (1/8in) thick. Top with some fresh thyme. Sprinkle with salt.
Cook the tarts in the oven at 200ËšC for approximately 10 minutes. Remove from the oven, drizzle olive oil over the top and sprinkle with fresh ground pepper. Serve immediately.
