Tomato and Mustard Tart Recipe
Daily Value: 6%
Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||64µg||16%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
So much of the joy and beauty of cooking lies in simplicity. Take a few basic top-quality ingredients and you realize there is no reason to turn yourself inside out to put something lovely, tasty, and tasteful on the table.
I think this tart is a dream. Add a simple tossed green salad and you have a rapturous meal that is easy to assemble, but fancy enough to serve your luncheon guests.
For the tart dough:
- ¾ cup whole wheat flour
- ¾ cup bread flour, plus extra if needed and for dusting
- 1 package (2 ¼ teaspoons) instant yeast
- ¾ teaspoon fine sea salt
- ¼ teaspoon sugar
- 2 teaspoons extra-virgin olive oil
For the tart:
- 2 large tomatoes, peeled, cored, seeded, and chopped (about 2 cups)
- Flour and polenta, for dusting
- ½ cup sharp imported French mustard
- ¼ cup mixed minced fresh chives, parsley, and basil
- Extra-virgin olive oil spray
For the tart dough:
In the bowl of the food processor, combine the whole wheat flour, bread flour, yeast, salt, and sugar and pulse to mix. Combine ½ cup of hot water and the olive oil in a measuring cup. With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1-2 tablespoons more hot water. If it is too sticky, add 1-2 tablespoons flour. Process until the dough forms a ball. Transfer to a clean, floured surface and knead by hand for 1 minute. Cover with a cloth and let rest for a least 10 minutes before rolling.
For the tart:
Place the tomatoes on several paper towel layers to drain.
Place the baking stone on the bottom rack of the oven. Preheat the oven to 500 degrees.
On a generously floured work surface, roll the dough into a 12-inch round. Sprinkle the wooden pizza peel with polenta and place the round of dough on the peel. Working quickly to keep the dough from sticking, assemble the tart: Spread the mustard evenly over the dough. Arrange the tomatoes on top of the mustard. Sprinkle with the herbs.
Slide the dough off the peel and onto the baking stone. Bake until the dough is crisp and golden and the top is bubbly, about 15 minutes. With the metal pizza peel or large spatula, remove the tart from the baking stone. Spray it with olive oil. Transfer to a cutting board and cut into 8 wedges. Serve immediately.
Makes one 12-inch tart
Note: the dough will keep, covered and refrigerated, for up to 4 days. Punch down the dough as necessary. If you don’t have a baking stone and a wooden peel, simply sprinkle the polenta on a baking sheet, place the round of dough on top, assemble the tart, and bake on the baking sheet.
Variations: Just like a pizza, the variations are endless here. We often make a tart topped with baby artichokes marinated in olive oil, a shower of herbs, and freshly grated Parmigiano-Reggiano cheese.
Wine Suggestions: Almost any young, daily-drinking red from the Southern Rhône would be great here. Try the always reliable La Vieille Ferme Côtes-du-Ventoux from Perrin & Fils, a spicy, meaty wine with a touch of pepper.
Adapted from “Salad as a Meal” by Patricia Wells (William Morrow, 2011).Servings: 8
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