Ina Garten’s Tomato Tart

By Angelika Hanna

This is a Barefoot Contessa inspired recipe. I think it is a great alternative to pizza. Personally, I am not into yeast doughs, mainly for health reasons. So any recipes that don’t use yeast are very welcome to me.

Recipe:

Prep Time: 40 min

Cook Time: 45 min

Total Time: 1 hr 40 min (includes chilling and cooling time)

Yield: 6 servings

Cuisine: North American

Author: Angelika Hanna / Zest4Food

Ingredients:

For the Crust:

  • 2 1/2 cups all-purpose flour
  • Kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter
  • 2 cold extra-large egg yolks
  • 1/2 cup ice water

For the Topping:

  • Firm tomatoes, sliced about 1/4 inch thick
  • 1 cup whole fresh parsley leaves, lightly packed
  • 1/2 cup coarsely chopped fresh basil leaves, lightly packed
  • 3 large garlic cloves
  • 1 tbsp fresh thyme leaves or 1/2 tbsp dried thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup good olive oil
  • 6 tablespoons Dijon mustard
  • Freshly grated Gruyère cheese
  • Freshly grated Parmesan cheese

Instructions:

  1. Place the flour and 1 tsp of salt in the bowl of your food processor fitted with a steel blade.
  2. Add the butter and pulse 12 to 15 times, until the butter is the size of peas.
  3. Add the egg yolks and pulse a few times to combine.
  4. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together.
  5. On a floured board, roll out the dough into a flat disk.
  6. Wrap in plastic wrap and refrigerate for 30 min.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. In the bowl of your food processor fitted with a steel blade, place the parsley, basil, garlic, thyme, 1 tsp of salt, and 1 tsp black pepper.
  9. Process until finely minced.
  10. With the processor running, pour the olive oil down the feed tube and process until combined.
  11. Place the sliced tomatoes in a mixing bowl.
  12. Pour the herb-garlic mixture over the tomatoes and toss gently.
  13. Set aside.
  14. On a floured board, roll the dough out to an 11 × 17-inch rectangle and transfer it to a baking sheet.
  15. Bake for 15 min., then take out of the oven.
  16. Using a dinner fork, pierce the pastry many times all over your dough.
  17. Bake for another 8-10 min, until lightly browned.
  18. Check the pastry during baking. Pierce any spots that bubble up.
  19. Allow the crust to cool for 15 min.
  20. Reduce the oven heat to 375 degrees Fahrenheit.
  21. Brush the mustard on the crust using a pastry brush.
  22. Sprinkle some of the Gruyère and Parmesan on top of the mustard-coated crust.
  23. Place tomatoes on top. (If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes.)
  24. Sprinkle with more Gruyère and Parmesan.
  25. Bake for 30 min.
  26. Cool slightly, cut into squares, and serve warm or at room temperature.

Enjoy!

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