Frank's Recipes! Tarte aux Tomates Chateau Saint-Martin (Tomato and Cheese Tart Povencal)

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Tarte aux Tomates Chateau Saint-Martin (Tomato and Cheese Tart Povencal)

For the Herbed Olive Oil
1/2 cup extra-virgin olive oil
1 garlic clove, crushed
1 bouquet garni (1 branch or teaspoon each of fresh thyme, rosemary, fennel, and 1 bay leaf, tied with thin string or wrapped in cheesecloth)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Tart
1 recipe Pate Brisee [recipe below], substituting 2 tablespoons extra-virgin olive oil for 2 tablespoons butter, unbaked
2 tablespoons Dijon mustard
2 ounces Emmental or Gruyere cheese, grated (about 3/4 cup)
6 medium tomatoes, very thinly sliced
1/2 pound fresh whole-milk mozzarella, very thinly sliced
1 teaspoon fresh thyme

To make the herbed oil:
In a small glass jar or ceramic bowl, combine the olive oil with the garlic, bouquet garni, salt, and pepper. Cover snugly and let marinate at least overnight, or even several days.

Preheat the oven to 375 degrees F.

To make the tart:
On a floured work surface, roll out a circle of dough 13 inches across and 1/8-inch thick. Transfer it to a greased 10 1/2-inch black steel tart pan, leaving a 1/2-inch border extending above the rim. Fold this in half, and press gently all around to smooth. Spread the mustard over the bottom of the shell. Sprinkle the grated cheese over the mustard. Starting at the outside edge of the tart, arrange the tomatoes and mozzarella in alternating, overlapping circles - 1 slice of tomato, followed by 1 slice of mozzarella, and so on - working into the center. Sprinkle with the thyme, then drizzle on 2 tablespoons of the herbed olive il. Bake on the center rack of the oven for 35 to 40 minutes, or until the crust is browned and the cheese is melted and bubbly. Remove from the oven, drizzle on another tablespoon of herbed olive oil (save the remainder for another use), cut into slices, and serve immediately.

Serves 6 to 8.

Pate Brisee (Flaky Short-Crust Pastry)

1 1/2 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, chilled and cut into small
pieces
1/2 teaspoon salt
4 tablespoons ice water

Combine the flour, butter, and salt in a food processor or mixing bowl. Process 10 to 12 seconds, or mash with your fingertips, until the mixture has a dry, crumbly texture resembling coarse cornmeal. Add the water to the mixture and pulse 12 to 14 times, or work together with your fingertips, just until the dough begins to hold together in a mass, but before it turns into a ball. (The crust can become tough if it is processed even a few seconds too long.) If the dough is too dry and dense, add 1 to 2 more tablespoons of water and pulse 2 or 3 times, or work with your fingertips.

Remove the dough from the mixing bowl, work it into a ball in your hands, then transfer it to a sheet of plastic wrap or wax paper. Flatten the dough into a neat, smooth disk, wrap, and refrigerate for at least 1 hour. (You can make this dough ahead of time and store it in the refrigerator for 2 to 3 days.)

Makes one 12-inch crust.