Tomato and Grainy Mustard Tart

I made this wonderful tart this past Saturday evening for supper.  I haven't stopped thinking about it since.  I need to make it again.  Soon.  It is absolutely fantastic.

This recipe comes from Laura Calder's cookbook, French Taste - Elegant Everyday Eating.  Laura is a Canadian chef and hosts French Food at Home on Food Network Canada and on the Cooking Channel in the States. 

I was looking for something light, quick, and easy for supper.  While flipping through Laura's cookbook the picture of this tart caught my eye.  I could picture myself enoying a slice or two (or three) with a nice cold glass of Chardonnay.  Decision made.

This really takes no time at all to prepare, which to me is always a huge plus.  I even used my little food processor to mix the crust.  After you roll out the crust, you partially bake it,  then spread a combination of creme fraiche (or sour cream) and grainy mustard over it (trust me, it's a great combo), throw a few handfuls of shredded Gruyere cheese, sliced tomatoes, sprinkle with fresh herbs, salt and pepper, and a drizzle of olive oil.  Bake until the cheese melts and the tomatoes are soft and hot.  Oh my...........this was out of this world!  It looked delicious in the picture but the taste surpassed even what I had imagined. 

This is actually an appetizer but it also makes a great light supper.  A salad would go nicely with it, but since I'm not a fan of salad, I just enjoyed the tart with my wine, which was the perfect accompaniment.  Hint - wine is a perfect accompaniment to just about anything.

I was thrilled with my first recipe from this cookbook and can't wait to try more.

Enjoy!

Tomato and Grainy Mustard Tart
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1 disk savory galette pastry (recipe below)
2 T crème fraîche, optional (I used sour cream)*
2 T grainy mustard  (I used grainy Dijon mustard)
A few handfuls of grated Gruyère cheese
About 3 tomatoes, cored and thinly sliced (I used plum tomatoes, maybe 4 or 5)
Salt and pepper
A handful of chopped fresh thyme or dried herbes de Provence (I used fresh thyme)
Olive oil or melted butter, for drizzling (I used olive oil)

*The creme fraiche is optional, but please don't leave it out.  If you don't have creme fraiche, you can substitute sour cream, which is what I did.  Part of what makes this tart so wonderful is the creme fraiche/sour cream paired with the grainy mustard.

Heat the oven to 400°F (200°C).  Roll out the pastry on a lightly floured surface into a rectangle about ⅛ inch (3 mm) thick.  Lay on a baking sheet, and bake until lightly golden, about 15 minutes.  Remove the tart base from the oven, but do not turn off the oven.

Stir together the crème fraîche (or sour cream) and mustard, and smear over the tart base, right to the very edge. Scatter over the cheese. Arrange the tomato slices just touching each other on top (in such a way that, when you cut the tart later, each piece will have a tomato slice on it).

Sprinkle with salt and pepper, scatter over the herbs, and drizzle with a thread of olive oil. Bake until the cheese has melted and the tomatoes are hot and soft.

Serve warm.

Makes 1 tart, about 8 appetizer servings.

Savory Galette Pastry

2 1/4 cups flour
1/2 tsp. salt
1 cup cold unsalted butter, cut into pieces (omit salt if using salted butter)
1/3 cup ice-cold water

Put the flour and salt in a large bowl.  Add the butter pieces, and pinch with the fingers to create a crumb texture.  Make a well in the middle, and pour in the water.  Quickly work in the flour with your fingers to create a dough.  Do not over-mix, as that toughens the dough.  Divide into 2 disks, wrap in plastic, and chill at least 15 minutes before rolling out.

This can also be made in a food processor, if you prefer.  Just mix the dry ingredients, then add the wet and pulse only as long as you must for the dough to hold together.

Makes 2 pastry disks

NOTE:  Either cut the pastry recipe in half or double the tart ingredients to make two.  I cut the pastry recipe in half but after trying this tart, I wished I had just made two.

Source:  Laura Calder's French Taste - Elegant Everyday Eating