Simple Tomato Tart

Simple Tomato Tart Tomatoes! Tomatoes! Tomatoes! It is August and tomatoes are the fruit of the month. It’s funny, I look forward to tomato season but there is a point when you think, ooh tomatoes again! At least here in the US. Growing up in England you just hoped that there would be enough sun and heat to ripen the many tomatoes on your vines or we would be eating a lot of Green Tomato Chutney, Again. My friend Gaye Sandler first taught me this tart a few years ago. It has been a favorite since. Perfect for a light lunch with salad or small slices for a light snack before dinner. I have tried it with cheddar, I don’t like it as much the gruyere brings a certain flavor to the tomatoes. Simple Tomato Tart 1 cup flour 1 stick butter little salt cold water 1 large egg 1heaped tablespoon dijon mustard teaspoon fresh thyme 1 1/2 cups grated gruyere 2 large ripe field tomatoes chopped basil salt and pepper olive oil Combine first three ingredients in food processor (or make by hand with rub in method) when the mixture looks like bread crumbs, add cold water, tablespoon at a time until pastry ball is formed. Let rest while you prepare the other ingredients. In a bowl mix together the egg, mustard and thyme, until thoroughly combined. Roll out pastry to fit a 9 inch tart tin. Put the rolled out pastry into the tart tin. Prick the pastry all over before spreading the egg mustard mixture over the bottom; then cover the egg mixture with the grated gruyere. Slice the tomatoes, about 1/4 inch wide and lay the slices over the gruyere. Sprinkle with salt and pepper, the chopped basil; finally sprinkling a little olive oil over the tomatoes. Bake in 375 degree oven for approximately 40 minutes until the pastry is golden and the tomatoes are cooked. Enjoy!