Yes, this is a re-post, but it drove me crazy this morning to wake-up to my blog which was seeming to be blinking “VALENTINE’S DAY” in neon lights. Since I was a good wife on Valentine’s night and made an elaborate dinner while leaving my camera locked up in its bag, I have no photos and no new post. So I have chosen one of my all-time favorite, easy peasy go-to recipes which you will thank me for if you get a chance to make it. Those of you who are my old faithful followers and have been here seen it, I will have a new recipe up soon. I hope.
My heirloom tomato tart and I have sort of a love hate relationship going on. It is delicious, ridiculously simple to make and looks like a million bucks…see?
It is a truly dependable and spectacular tasting tart so why the animosity you may wonder. Well…I am getting very suspicious that the invitations I am receiving to various dinners and parties are actually an invitation for that little tart of a tart you see there.
When someone invites me over for dinner or any social occasion, usually, the first thing that pops out of my mouth is, “What can I bring?” It’s the way I was brought up, and if you must know the truth, I am a bit of a show-off when it comes to my food. I like to put on that humble appearance of, “You do like that?! Thank you! I just threw it together.” When in reality, I am thinking, “JACKPOT…that was the perfect dish to bring here…Nailed it!!!”
In the good old days, I used to have to toil over what I should bring. Will it be a decadent chocolate cake or a savory dish? But now-a-days, the inviter usually politely and slyly adds,” Would you mind bringing your fantastic tomato tart with you?” See how that clever person first compliments me? She knows me well I’m thinking. Flattery gets you EVERYWHERE around here! And just as she suspects, I answer, “Of course!”
At first, I was the tart’s biggest fan. I was introduced to it at a lovely cooking school in La Canada, CA called Chez Cherie. Cherie, herself, the lively instructor and energetic entrepreneur, demonstrated it and then proceeded to let us taste it fresh out of the oven. As it baked, we were taunted by the heavenly aroma permeating her store. It was love at first bite if you must know the truth. The slightly sharp gruyere, coupled with the bright and summery sweet tomatoes, all tucked into a flaky crust was almost too much. I could have eaten the whole pie myself if I were there alone, but I wasn’t so we had to share.
Later that night, recipes in tow, I was thinking of how soon I could get myself to the nearest Trader Joe’s where Cherie had mentioned they had a lovely box of reasonably priced heirlooms awaiting me. My book club was coming over that weekend and I was dying to make this tart for them. I went to my local Joes the very next day and to my dismay….yes dismay…I almost teared up…there were no heirlooms to be found. I called around to three more Joes and finally found myself driving back to La Canada to their Trader Joe’s where indeed they were awaiting me.
Purple, orange, red and yellow…all beauties. They were prettier than any box of gems or bunch of flowers if you ask me. I raced home and made my tart. It was everything I had dreamt of all night.
Well it has been almost two years since I first came upon this tomato tart, and I have made it dozens of times by now. Its dance card has been filled up, then started anew and then filled up again. The tart, unlike me, always comes to the party dressed to the nines, in perfect form and gets compliments lavished upon it where ever it goes. Yes, the ugly green monster has taken over—I am jealous of my tart as it so appropriately is named. I guess I am OK for now since it can’t leave the house without me as its chauffeur. I hope you can reign in your tomato tart better than I have!
Heirloom Tomato Tart
Taken directly from Chez Cherie Cooking School in La Canada CA
Pie Dough for a 9″ tart (click the link to my Lemon Meringue Pie which includes the plain and perfect pie crust recipe and how-to)
2 t. Dijon mustard
1 c. grated Gruyere cheese
2-3 heirloom tomatoes, sliced (I used 5 small ones)
sprinkle of salt, pepper and dried thyme, or Provencal salt
Preheat oven to 400 degrees. Roll the pie dough out large enough to fit the tart pan (or pie pan if that’s what you have), and line the pan with the dough. Poke the dough all over the bottom and sides with the tines of a fork, gently please…don’t take out your aggressions on this lovely tart dough. Cover the dough with parchment paper or aluminum foil and place pie weights, raw beans or raw rice inside (to weigh the pastry down). Place the tart pan in the oven and bake 12 minutes. Carefully remove the parchment and weights and return the tart pan to the oven for 8 minutes.
Remove from the oven and spread the mustard over the cooked crust. Scatter the grated cheese over the pastry, and arrange the tomato slices on top. Season with salt, pepper and dried thyme or Provencal salt, and return to the oven for 15 minutes, until tomatoes are “relaxed” and tart smells fabulous. Slice in wedges to serve. It’s totally irresistible warm.
February 15, 2011 at 11:17 am
Who cares if it’s a repost! I haven’t seen this before and it’s GORGEOUS!
I know what you mean about the Valentines lights. I’ve been awfully neglectful.
But these tomatoes. They make me hunger for summer…
February 15, 2011 at 11:38 am
Me too…I thought it would be a nice, bright lift to the dreary winter outside around the country. Can’t complain here in sunny CA though.
February 15, 2011 at 12:10 pm
Mmmm this looks so good!!! I’m so happy you decided to repost this, because otherwise I may not have ever found this recipe 🙂
February 15, 2011 at 12:34 pm
February 15, 2011 at 1:39 pm
The tart is so yummy!!!! I believe I have had it!! Oldies are definitely goodies!!
February 15, 2011 at 1:57 pm
Oh. My. Goodness.
That tart looks, and sounds incredible! You are going to make me look like a genius when I make this. 🙂
February 15, 2011 at 3:24 pm
I love tomatoes – what a great tart!
February 15, 2011 at 4:23 pm
the colors of the tomatoes are so pretty!
February 15, 2011 at 5:33 pm
Hi Geni I hope you and your husband had a wonderful Valentine’s Day. Looking forward to your next creation. 🙂 All the best
February 16, 2011 at 1:36 am
I love the colours on that tart! They look really good.
February 16, 2011 at 12:35 pm
Your tomato tart looks amazing! Those heirloom tomatoes are lovely- they almost look too good to eat. I can’t wait for spring so that I can get my garden planted!
February 16, 2011 at 2:36 pm
I’m glad you decided to post this because I haven’t seen you post it before! It looks absolutely incredible! Thanks for sharing 🙂
February 16, 2011 at 11:07 pm
This looks wonderful. I’ll try it as soon as the right types of tomatoes become available. I hope you have a wonderful evening.Blessings…Mary
February 17, 2011 at 5:00 am
I’m always happy to stare at something as pretty as this for a while. Can’t wait till summer and fresh tomatoes allow me to make this!
February 17, 2011 at 8:41 am
That really is a beautiful tart. I’m glad you reposted!
February 17, 2011 at 11:03 pm
It looks delicious, this reminds me to grow Heirloom Tomato this year. 🙂
February 18, 2011 at 12:21 am
wow! now whr can i get heirloom tomatoes in sunny singapore?
February 21, 2011 at 10:46 pm
Tomato tart? I’ve never heard of such a thing, but I’m intrigued by the unusual combination. Once heirloom tomato season begins, I’ll be sure to try this out – it looks delicious! Thanks.
April 8, 2012 at 6:25 pm
This looks so yummy and right up my alley. Love the typeface in your header too. Beautiful blog.
April 9, 2012 at 10:30 pm
Oh how I wish I had seen this a couple of weeks ago when I had a ton of tomatoes to use up, still thank you for reposting this beauty. I can’t wait to give it a go