Makes 2 tarts
- 1 ¾ cups flour
- 1 tsp salt
- 2 tsp dried Thyme or fresh works too
- 10 tablespoons cold unsalted butter, cubed
- 1 egg yolk
- 2 tbsp ice water
- 4 tablespoons of Dijon mustard
- 2 cups gruyere cheese
- 2 tsp Herbs de Provence
- 3 full sized tomatoes different colors, sliced
- 5-6 cherry tomatoes, different colors, sliced
- Kosher salt
- Freshly cracked Pepper
- 1 tbsp fresh basil, sliced into thin ribbons
- Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
- Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
- Roll out to about 14 x 6 rectangle, ¼ inch thick.
- Press dough into Emile Henry Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
- Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
- Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
- Fill in the gaps with the small cherry tomatoes, alternating colors.
- Pop in the freezer for 10 mins to chill the pastry well before baking.
- Bake at 425F for 30-35 mins until pastry is golden brown.
- Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares