Heirloom Tomato Tart With Whole-Grain Mustard
Serves 8 to 10
This recipe features a buttery puff pastry crust that’s brushed with whole-grain mustard, which adds a nice earthy contrast to the bright acidity of the sliced heirloom tomatoes. 1 piece store-bought puff pastry, thawed 1 egg white 4 medium-size heirloom tomatoes in different colors 3 tablespoons
whole-grain mustard Sea salt to taste 1 shallot, thinly sliced and slices separated into rings 1 teaspoon chopped fresh
thyme
Instructions: Preheat oven to 375 degrees. Lightly grease or line a baking sheet with parchment paper or a silicone liner.
On a lightly floured surface, roll the dough out to a 12-by-15-inch rectangle. Place on the prepared pan and flip over a ½-inch border, using water to hold down the edges and then crimping with a fork.
Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12 to 15 minutes. Let cool slightly.
Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1⁄8- to ¼-inch-thick slices.
Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about ½ inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
Cook until the tomatoes are softened and the crust is cooked through in the center, 20 to 25 minutes.