Plum Tomato & Gruyère Tart
This summer, with tomatoes in abundance, I went on the hunt for a tomato tart recipe. I found this stunning Plum Tomato & Gruyère Tart, by Judy Kim, and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Tart pan
- Rolling pin
- Cookie cutter
- Microplane
- Pastry brush
- Baking steel
- Pizza stone
- Pepper mill
- Cooling rack
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Fork
- Grater
- Aluminum foil
- Paper towel
Ingredients
- Single crust Buttermilk Pie Dough
- All-purpose flour, for rolling
- 1 & 1/2 pounds plum tomatoes, sliced thinly, about 1/4-inch thick rounds
- 1 tsp Kosher salt
- 6 ounces freshly grated gruyère cheese
- 1 large garlic clove, finely grated
- 2 tsp chopped fresh thyme
- Freshly ground black pepper
- 1 egg, beaten with 1 tbsp water
- 1 tbsp extra-virgin olive oil
- Fresh basil, for garnish
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