Tarte Aux Tomates Anciennes Recipe

1. Make dough

Combine flour and salt in a large bowl. Add cold cubed butter and work quickly with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

2. Stir in cold egg yolk, then add cold water, 1 tablespoon at a time, tossing until dough just comes together. Do not overwork.

3. Form dough into a flat disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

4. Blind-bake crust

Preheat oven to 200°C / 400°F. On a lightly floured surface, roll chilled dough into a 10-11 inch (25–28 cm) circle. Press into a 9–10 inch tart pan with removable bottom, trim and crimp edges. Chill pan in fridge 10 minutes.

5. Line crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake another 6–8 minutes until pale golden. Reduce oven to 190°C / 375°F for filling bake.

6. Prepare filling

While crust chills (or during blind-bake), whisk together crème fraîche, grated Gruyère, Parmesan, egg, Dijon mustard, chopped thyme, minced garlic, salt and pepper in a bowl until smooth and combined.

7. Taste and adjust seasoning — remember tomatoes add acidity and sweetness, so keep salt moderate.

8. Once crust is partially baked and oven at 190°C / 375°F, spread the cheese mixture evenly across the bottom of the warm crust.

9. Prepare tomatoes

Slice heirloom tomatoes about 1/8–1/4 inch (3–6 mm) thick. If very juicy, lay slices on paper towel and lightly blot to remove excess moisture to avoid a soggy tart.

10. Arrange tomato slices over the cheese filling in an overlapping circular pattern or rustic patchwork, covering the surface. Press slices gently into the filling so they adhere.

11. Drizzle 1 tablespoon olive oil evenly over the tomatoes and sprinkle coarse sea salt and a little black pepper. If using, scatter extra thyme or oregano.

12. Bake final tart

Bake tart at 190°C / 375°F for 20–25 minutes, until filling is set, cheese is bubbling, and crust is golden brown. Watch so tomatoes do not collapse excessively — edges should caramelize lightly.

13. Remove tart from oven and let rest 8–10 minutes. Drizzle with remaining 1 tablespoon olive oil and balsamic reduction. Scatter torn basil leaves over the top.

14. Slice and serve warm or at room temperature. The tart can be reheated briefly in a 180°C / 350°F oven before serving if desired.