Tomato Tart With Herbs de Provence Seasoning Blend
Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
1 1/2 c all purpose flour, plus more for dusting
1 tsp salt
1 stick (8 tbsp) frozen butter*
3-4 tbsp ice water
4 tbsp grainy mustard
2 c gruyere cheese, shredded
5 heirloom tomatoes, sliced (if possible, use various sizes and colors)
fresh herbs (thyme, basil and/or parsley)
fresh cracked pepper
food processor (or pastry cutter)
9' tart pan (a few 4" ones also work)**
- To make the crust, pulse flour, salt, thyme and Herbs de Provence blend in a food processors a few times to combine.
- Add frozen (sliced) butter and pulse until the mixture resembles coarse sand. Add 3 Tbsp. ice water and process until the dough gathers into a ball. If needed add an additional teaspoon of water at a time until this happens.
- Place dough onto a lightly floured surface (parchment paper makes for easier clean up!). Place another piece of parchment paper or plastic wrap on top of the dough and roll about to about 10" if using a 9' tart pan. If using another size or shape, roll out accordingly. Keep covered and transfer the dough to the refrigerator to rest for at least 30 minutes (or up to 2 days).
- Pull the dough out and roll onto tart pan, pressing dough up the sides, cutting off the overlapping, excess edges.
- In this order layer: mustard, Herb de Provence, cheese, and tomatoes onto the crust. Chill in the freezer for 30-40 minutes. This ensures the butter slowly melts while baking, resulting in a flakier crust.
- Preheat oven to 425F. When the tart is ready, pull it from the freezer and place in the oven (tart pan directly on the rack) to bake for 30-40 minutes. The crust should be a nice golden brown, cheese and tomatoes should have a slight charred look. Eat right away or cool to room temperature.
*Before freezing butter, slice into tablespoon sized pieces. This is an easy way to make sure your dough turns out. You can skip this step and use butter from the refrigerator, but make sure to pop the dough into the refrigerator for 15-20 minutes if you feel the dough is too sticky or hard to work without breaking.