Provençale Tomato Tart

Ease of Preparation: Medium
Yield: 8 servings

Ingredients:

For the dough:

• 2 1/2 cups (590 ml) all-purpose flour
• 5 teaspoons (25 g) sugar
• 1 teaspoon (5 g) salt
• 7 ounces (198 g) unsalted butter, chilled and cubed
• 10 tablespoons (150 ml) ice cold water
• 3 ounces (85 g) unsalted butter, grated, frozen

For the filling:

• 1 1/2 pounds (680 g) assorted tomatoes, sliced
• 1/2 cup (120 ml) fresh parsley leaves, chopped
• 1 tablespoon (15 ml) sage leaves
• 1 tablespoon (15 ml) rosemary leaves
• 1 tablespoon (15 ml) lavender petals
• 2 large garlic cloves
• 1 tablespoon (15 ml) fresh thyme leaves
• Salt and pepper
• 1/4 cup (60 ml) extra virgin olive oil
• 4 tablespoons (60 ml) Dijon mustard
• ¼ pound (113 g) Gruyere cheese, grated, divided
• ½ cup (120 ml) grated parmesan cheese plus 2 tablespoons (30 ml) grated parmesan cheese

Special equipment:

• Dried navy beans

Method:

For the dough:

Preheat the oven to 350 F (175 C).

In a mixing bowl, mix the flour, sugar, and salt until combined.

Add cubed butter and cut with a butter cutter, mix to lumpy texture.

Add water 1 tablespoon (15 ml) at a time and incorporate quickly.

Add the frozen grated butter and toss, gently, leaving the butter pieces separated.

Fold with rubber spatula until mixture is evenly moistened.

Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap.

Draw edges of plastic over dough and press firmly on sides and top to form compact uniform dough.

Wrap tightly and flatten to form a disk. Refrigerate dough for at least two hours or up to two days.

Let chilled dough sit on counter to soften slightly, about ten minutes, before rolling

Cut a round of parchment paper to fit a 9-inch (23 cm) tart mold with a removable bottom. Line the pan with the paper and grease lightly.

On a well-floured board, roll out the dough out and transfer it to the prepared pan.

Using a fork, liberally pierce the pastry.

Cover the dough with a second piece of parchment paper that is large enough to fit up the sides of the tart.

Top the paper with dry navy beans to weigh down the crust and prevent puffing.

Bake for 12 minutes.

Set aside to cool. Remove paper and beans when cool.

For the filling:

Place the tomatoes in a large bowl.

In a food processor, combine the parsley, sage, rosemary, lavender, garlic, and thyme, season with salt and pepper, and process until finely minced.

With the processor running, pour the olive oil down the feed tube and process until combined.

Pour the mixture over the tomatoes, toss gently and set aside to marinate.

Preheat oven to 375 F (190 C).

Use a pastry brush to coat the crust with the Dijon mustard.

Reserving about 1/4 of the Gruyere for the topping, sprinkle the remaining 3/4 in a thick, even layer on the mustard brushed pastry.

Sprinkle the first (1/2 cup/120 ml) measure of parmesan over the Gruyere cheese.

Place tomatoes overlapping in circular rows on top of the cheese mixture, reserving the herb-garlic marinade mixture in the bowl.

Drain and discard the liquid from the mixture, then sprinkle the remaining herbs and garlic over the tomatoes.

Evenly sprinkle the reserved Gruyere and the second measure of parmesan on top of the tart.

Bake for 30 minutes, until the cheese has melted.

Cool slightly, cut, and serve warm or at room temperature.