This tart I made with little tomatoes or cherry tomato and I love the crust !!
You can use little tomato tin or fresh tomatoes.
Recipe from Bobby Flay Food.network
3 cups all purpose flour
8 tablespoons cold unsalted butter cut in pieces
( the original recipe had more butter but was ok with this amount)
salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons cold water
1 tablespoon Dijon mustard (optative)
1/2 cup grated gruyere cheese
300 grams cherry tomatoes
or cherry tomatoes canned
180 grams mozarella cheese
sliced in trips
1/2 cup oil
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh parsley
1 clove garlic finely chopped
Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal.
Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begings to cling together, If necessary add a little more water.
Gather the dough into a ball and flatten into a disk.
Wrap the disk in plastic wrap and chill for 30 minutes.
Preheat the oven to 180° c (375 F) and roll the chilled dough into a a circle and place in a tart pan . Chill in the refrigerator for 15 minutes.
Spread the mustar over the bottom of the tart shell. Sprinkle the gruyere cheese evenly over the mustard and alternately place the tomato and mozarella over the gruyere. Bake on the middle of the oven for 35 minutes.
Mix together the olive oil, basil, parsley and garlic in a small bowl.. Brush two thirds of the mixture over the tart. remove the tart and cool briefly before serving.
Serve warm with the remaining herb oil.
Tarta de tomates