French Tomato Tart

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1/2 cup butter (1/4 lb.)
• 1 egg, large
• 4 tomatoes, firm-ripe (each 3 in. wide, about 1 1/2 lb. total)
• 2 tablespoons dijon mustard
• 2 cups swiss cheese, shredded (1/2 lb.)
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 3 tablespoons shallots, chopped
• 1 garlic clove, peeled and minced
• 2 teaspoons thyme leaves, fresh
• 2 teaspoons marjoram, chopped fresh
• 1 teaspoon oregano, chopped fresh
• 6 -8 anchovy fillets, drained
• 6 -8 nicoise olives, pitted (calamata fine too)
• salt, to taste
• black pepper, to taste

Recipe

• 1 in a food processor or bowl, combine flour and butter. whirl or rub with your fingers until fine crumbs form. add egg and whirl or stir with a fork until dough holds together. pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.
• 2 bake in a 325° oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).
• 3 meanwhile, cut tomatoes in half and gently squeeze out seeds. cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. save ends.
• 4 remove baked crust from oven and turn oven to 400°. spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. fit largest tomato slices snugly in a single layer on cheese. cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses.
• 5 in a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. spread over tomatoes. sprinkle with remaining cheese. arrange anchovies and olives on tomatoes.
• 6 bake in a 400° oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). remove pan rim. cut the tart into wedges and serve hot or warm. add salt and pepper to taste.