This is an amalgamation of several recipes that I have accumulated. While I prefer goat cheese, almost any hearty cheese (Gruyere or Cheddar) brings out great flavors. Best served warm.
Chill for Crust20mins
Keyword: cheese, cornmeal, tomatoes
Author: Sheila May
10 1/2 by 7- by a 1-inch rectangular tart pan with a removable fluted rim OR a 10 by 1-inch round tart pan with a removable rim.
pie weights or raw rice for weighting crust
colander to "sweat" tomatoes
1 1/2stickscold unsalted butter(3/4 cup)
3Tablespoons ice water
8ouncesGruyere cheese (grated)(Also consider goat cheese or cheddar)
7-10plum tomatoes or small firm tomatoes- ends trimmed, thinly sliced
1teaspoonoregano or thyme
Cut butter into pieces
In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough
Press dough evenly into the bottom and sides of your tart pan and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes or until firm.
While crust is chilling, preheat oven of 400° F
Line crust with foil and fill with pie weights or raw rice. Bake crust in lower thir of oven until edge is set - about 10 minutes.
Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack. Crust may be made 1 day ahead and kept loosely covered with plastic wrap at room temperature.
Add Filling to Crust
Sweat tomatoes by placing cut tomatoes in a colander and then sprinkle with salt. Leave for about 20 minutes and a good deal of the moisture will be released. Do this while pastry is chilling.
Spread mustard thinly over crust base. Scatter the base evenly with cheese.
Arrange tomatoes in even, slightly overlapping rows. Sprinkle with garlic, herbs of choice and pepper and Parmesan cheese.
Bake until tomatoes begin to shrivel and cheese melts - 20 to 25 minutes. Sprinkle with salt and serve hot or at room temperature. Cut into 24 to 36 squares.
To save time, "sweat" the tomatoes while preparing the crust.