This week’s Tuesday with Dorie (Baking with Dorie) is Tomato Tart.
If I saw this tart on a menu, it’s not something I’d naturally gravitate to, but this is delicious.
I made a half recipe for a smaller tart. The savoury galette dough as promised makes a crust that is both crispy and flaky. The partly baked tart shell is topped with a honey-mustard mixture, torn basil and grated cheese, before being layered with sliced, salted and drained tomatoes. More basil is slotted under the tomato slices before baking.
Once the tart comes out of the oven, it is sprinkled with more grated cheese, pepper and more basil.
The tart makes a perfect light lunch when served with salad on the side.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Yours is lovely! I must have missed the bit about draining the tomatoes (jetlag - I literally read the ingredients and went with it!
ReplyDeleteThanks Mardi! I enjoyed this tart.
DeleteThis looks delicious but also the sort of impressive tart I would love to make if I had company!
ReplyDeleteHi Johanna, it is really good.
DeleteYours turned out perfectly...I am with you, not really anything I would gravitate toward but I know we have done a mustard and tomato tart before and we loved it so I am looking forward to trying this one.
ReplyDeleteYou will love it, I’m sure. It is just so tasty!
DeleteI have made this one also and it was so good. Dorie's doughs are always spot on.
ReplyDeleteThis is my new fave pie/tart dough.
DeleteI look forward to make this tart filled with all my favorite summer ingredients and herbs.
ReplyDeleteIt really is special!
Deleteperfect with a bit of salad on the side. I really liked this, too!
ReplyDeleteYes, I am a convert.
DeleteLOvely little tart.
ReplyDelete