Black Pepper And Cheddar-Crusted Tomato Tart

Black Pepper And Cheddar-Crusted Tomato Tart

4.4(25)

Cheesy, crunchy crust paired with juicy heirloom tomatoes? It’s a match made in Tasty heaven! It’s important to keep the dough cold to ensure the crust doesn’t crack as you roll it out and transfer it to the pan. This tart is sure to turn heads...and taste buds!

Cook Time
-
Total Time
1 hr
Yield
6 servings

Ingredients

Crust

  • 1 ¾ cups baked cheese crackers (150 g)
  • 1 cup all purpose flour (125 g), plus more for dusting
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 tablespoons unsalted butter, cubed and chilled
  • 1 cup shredded cheddar cheese (100 g)
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons cold water

Filling

  • 2 tablespoons dijon mustard
  • ⅓ cup shredded cheddar cheese (35 g)
  • 3 heirloom tomatoes, of varying colors, thinly sliced
  • 1 tablespoon fresh thyme leaf, plus more for garnish
  • 1 small shallot, thinly sliced
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, divided
  • 1 large egg, beaten
  • 6 tablespoons sour cream, for serving

Nutrition Info

  • Calories 464
  • Fat 31g
  • Carbs 32g
  • Fiber 2g
  • Sugar 3g
  • Protein 12g

How to Make It

1. Step
Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20–30 seconds, until the crackers are broken down into crumbs.
2. Step
Add the flour, salt, and pepper to the food processor and blend for 20–30 seconds to incorporate into the cracker crumbs.
3. Step
Add the butter and cheddar cheese and blend for 30–60 seconds, until the butter is broken down into pea-sized pieces.
4. Step
Transfer the mixture to a medium bowl. Add the apple cider vinegar and 3 tablespoons of cold water and mix with your hands to combine. Add more water, 1 tablespoon at a time, until the mixture holds together well, feels slightly damp, and does not crumble when pressed.
5. Step
Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
6. Step
Preheat the oven to 375˚F (190˚C).
7. Step
Lightly dust a clean surface and a rolling pin with flour. Set the chilled dough on the floured surface and begin to roll out the dough, starting from the center and working your way outwards, applying even pressure. The fewer passes of the rolling pin over the dough, the more tender the crust will be. Rotate the dough as you roll it out, using a bench scraper, as necessary to keep the dough from sticking to the surface. If the dough begins to feel sticky, lightly dust with more flour. Roll the dough out to ⅛- to ¼-inch (3 mm - 6 mm) thick. The dough should be wide enough to fit into a 11-inch (27 cm) tart pan with some excess dough overhanging.
8. Step
Wrap the dough around the rolling pin and transfer to the tart pan, gently draping it over. Press the dough down into the bottom of the pan and up the walls. Roll the rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while you cut out dough strips for the top.
9. Step
Gather the excess dough into a ball. Shape the dough in a rectangle and roll out to about 4 inches wide (10 cm) and 12 inches (30 cm) long, ⅛- to ¼-inch (3 mm - 6 mm) thick. Using a pastry cutter, trim off any excess dough so you are left with an even rectangle. Cut out ¼-inch and ½-inch-wide (6 mm - 12 mm) strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
10. Step
Remove the tart pan from the refrigerator and spread the mustard over the bottom of the crust. Cover the bottom of the crust with the cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
11. Step
Remove the dough strips from the refrigerator, and create a decorative lattice design over the tart.
12. Step
Brush the beaten egg all over any exposed dough, including the edges around the tart pan.
13. Step
Bake the tart for 40–45 minutes, until the crust is a deep golden brown and crisp to the touch.
14. Step
Let the tart cool for 20 minutes to allow the tomato juices to absorb.
15. Step
Serve with a dollop of sour cream and fresh thyme leaves.
16. Step
Enjoy!

Tags

VegetarianUnder 1 HourLow-SugarSidesCutting BoardDry Measuring CupsFood ProcessorChef's KnifeSummerRolling PinMixing BowlLiquid Measuring CupAppetizersMeasuring SpoonsOven MittsBakeOvenOffset SpatulaSpatulaBaking Pan

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