French Tomato Tart (V, V+ Option)
August 29, 2022
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 tablespoons: cold unsalted butter, cut into 1-inch pieces (or vegan butter)
- 2 large egg yolks (or Simply Eggless or Just Egg)
- 1/2 cup very cold water
- 1 1/2 tablespoons Dijon mustard
- 8 ounces gruyere or comté, grated (or 8 ounces grated Violife vegan cheese of your choice - would choose a stronger flavor of 'vegan cheese')
- 2 teaspoons herbs de Provence
- 1 medium large onion, white or red (thinly sliced)
- 2 cloves of garlic (diced)
- 3 large firm tomatoes, cored and sliced 1/4-inch thick, (blotted with paper towels to remove excess
- liquid)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- *Modified from recipe by Kate Sonders-Solomon
Directions
- Step 1 1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Step 2 2. Place the flour and salt in the bowl of a food processor. Add the butter and pulse until the mixture is the size of peas. Add the egg yolk substance and pulse to combine. With the motor running, add the ice water and pulse until the dough just starts to come together. Dump the dough onto a floured surface and roll into a flat disk. Wrap in plastic wrap and freeze for about 10 minutes or refrigerate for 45 minutes.
- Step 3 3. Slice the onion and garlic and saute on medium with EVOO (extra virgin olive oil) and a tablespoon of butter or vegan butter. Continue stirring as needed to caramelize. Then remove from heat.
- Step 4 4. Slice the tomatoes with an even thickness (1/4 inch or less). Set on a plate and use paper towels to press out the juice.
- Step 5 5. Place a piece of parchment paper on the baking sheet, fit to size.
- Step 6 6. On that parchment paper, roll the dough out to an 11 × 17-inch rectangle.
- Step 7 7. Place a second baking sheet directly on the pastry and bake for 15 minutes (this will keep it from bubbling or puffing up).
- Step 8 8. Remove the top sheet pan. Using a fork, pierce the pastry in many places.
- Step 9 9. Bake for an additional 8 to 10 minutes, until lightly browned. Then, cool the crust for 15 minutes.
- Step 10 10. Spread the dijon, thinly and evenly on the top of the pastry crust. Then evenly distribute cheese on top.
- Step 11 11. Next, add the caramelized onions and garlic evenly across the tart.
- Step 12 12. Sprinkle with herbs de Provence.
- Step 13 13. Place the sliced tomatoes in a large bowl and toss gently with the olive oil and then snugly top the pastry with the tomatoes.
- Step 14 14. Sprinkle with freshly ground pepper and salt to taste.
- Step 15 15. Lower the oven to 375 degrees. Bake for about 30 minutes and cool slightly before serving.
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