à la Tomate et Moutarde
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100 grams grated Gruyère cheese
3 small plum tomatoes, 6-mm thick slices
fine salt and freshly ground black pepper, to taste
1 tablespoon minced fresh thyme
1 tablespoon minced fresh chives
60 grams butter
2 teaspoons oil
3 tablespoons water
pinch fine salt
100 to 150 grams all-purpose flour
oven to 205 °C (400 °F).
prepare the crust, place the butter, oil, water, and
salt in a saucepan and bring to a boil. Add 100 grams
of flour, remove the pan from the heat, and stir rapidly
until the flour comes together and forms a ball. Continue
to add flour, a spoonful at a time, until the dough
no longer sticks to the sides of the saucepan.
an 18-cm round tart pan with a removable bottom, press
the dough evenly into the bottom and sides of the
pan. Prick the bottom in many places with a fork.
Bake the crust until it starts to color, about 12
removal from the oven, carefully remove the tart,
along with the pan bottom, from the pan sides. Place
it, with the bottom, on a separate baking sheet.
the crust with a thin coating of mustard. Scatter
the cheese evenly over the base. Arrange the tomato
slices tightly in a single layer on top of the cheese.
Sprinkle the tomatoes with salt and pepper. Scatter
the herbs over the top of the tart. Bake the tart
until the tomatoes are soft and the cheese starts
to bubble, about 18 minutes.
the tart to cool slightly before serving. (If allowed
to cool totally, the cheese will harden.)
recipe can easily be scaled. For a 25-cm tart pan, multiply
the quantities listed above by two or for a 30-cm pan,
multiply by three.
2 - 4
Crust recipe provided by Paule Caillat, Paris, France.
Filling from Andrée Maureau, Recettes en Provence,
1991, page 32.
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