EFK Kitchen Ready
EFK Provençal Tomato Tart
A crisp savory tomato tart layered with Dijon, herbs, cheese, and briny olives. Salting and draining the tomatoes first keeps the pastry crisp while concentrating the summer tomato flavor.
From the EFK recipe collection
- Prep
- 30 min
- Cook
- 35 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- 1. Lay the tomato slices on paper towels or a rack, season lightly with salt, and let drain 20 minutes. Pat dry. Heat the BlueStar oven to 400°F.
- 2. Place the cold pastry on a parchment-lined sheet pan. Score a 1-inch border without cutting through and prick the center with a fork.
- 3. Stir the Dijon and garlic together and spread inside the border. Sprinkle with Gruyère and Parmesan. Arrange the dried tomato slices in overlapping rows, then add thyme, olives, pepper, and the olive oil.
- 4. Bake 30 to 35 minutes, until the pastry is deeply golden and crisp underneath.
- 5. Rest 10 minutes, scatter with basil, and cut into 6 pieces.
Equipment
BlueStar oven; sheet pan; parchment paper; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; pastry brush or spoon
Food safety & storage
Refrigerate leftovers within 2 hours and use within 3 days. Reheat on a sheet pan at 350°F until hot and crisp.
View this recipe on the original EFK website ↗