Tomato and Cheese Tart

There is a little French cafe near our home and very near a park that Isabella loved when she was smaller called Pyrenees that has the most yummy food. Healthy - no, but very very tasty.
Isabella is obsessed with their macaroons but I am most tempted by their savoury offerings. One of the regular features is savoury tarts, usually simple ingredients that combine to form a flavour sensation.

When I saw a Ray McVinnie recipe recently for a French tart I had to make it.

I still need to work on my blind making. I can never seem to get the pastry well cooked.
I think in this recipe the oven tray you place the baking dish on needs to be heated in the oven first.



Tomato and Cheese Tart

300g Flour
150g cold butter cut into cubes
5-6 tomatoes, sliced 1cm thick
3 Tbs Dijon or wholegrain mustard (I used whole grain and it was great...not over powering)
1 eg beatten
200g Gruyere cheese
1/4 cup pitted black olives
Basil leaves for serving

• Preheat oven to 200 degrees C
• Butter a shallow tin or over proof dish abut 25cm by 35cm.
• Put the flour, butter and a large pinch of salt into the food processor and process until the mixture resembles breadcrumbs.
• Continue processing and add just enough iced water to make the mixture stick together. Do not over process or the pastry will be tough.
• alternatively, rub the butter into the flour and alt with finger tips until it s like bread crumbs, then as enough water to make a stiff dough.
• Turn out onto a clean surface and press together into a flattened ball.
• Wrap in plastic wrap and place in the fridge for 30 minutes.
• Meanwhile, put the tomato slices on a cake rack side by side.
• Sprinkle with salt and set aside for 30 minutes to drain. Tilt the rack so the water can drain effectively.
• Remove the pastry from the fridge and alto soften enough to be rollable,
• Roll the pastry out on a lightly floured surface and use it to line the time.
• Cover with foil or baking paper and fill with baking weights or dried beans or rice.
• Place in the oven on a tray and bake 15-20 minutes until well cooked and browned.
• Remove from the oven.
• Brush the mustard over the bottom of the pastry shell.
• Pour in the egg and sprinkle with grated cheese evenly on top.
• Place the drained tomato slices slightly overlapping on the cheese.
• Put olives in between the tomato slices.
• Place in the oven and bake for 30 minutes or until well cooked and browned.
• Remove from the oven and cool to warm.
• Sprinkle with the basil leaves and serve in rectangles.