Gruyere tomato tart with cornmeal crust
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Cheese and Tomato Tart in a Cornmeal Crust

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.
Prep Time30 mins
Cook Time35 mins
Chill for Crust20 mins
Course: Vegetables
Cuisine: American
Keyword: cheese, cornmeal, tomatoes
Servings: 24 servings
Calories: 132kcal
Author: Sheila May
Cost: 25

Equipment

Ingredients

For Crust

  • 1 1/2 sticks cold unsalted butter (3/4 cup)
  • 1/2 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 Tablespoons ice water

For Filling

  • 2 Tablespoons Dijon mustard
  • 8 ounces Gruyere cheese (grated) (Also consider goat cheese or cheddar)
  • 7-10 plum tomatoes or small firm tomatoes - ends trimmed, thinly sliced
  • 1 Tablespoon garlic (minced)
  • 1 teaspoon oregano or thyme
  • 1/2 cup Parmesan (grated)

Instructions

For Crust

  • 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.

Notes

To save time, "sweat" the tomatoes while preparing the crust. 

Nutrition

Calories: 132kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 1mg