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Dairy
Easy
1 Hour
Diets 
Boy oh boy, do I get excited about tomato season! When the first few brightly hued cherry tomatoes begin to show up at the local farmers’ market, I start plotting all kinds of tomato-y endeavors, using all the gorgeous varieties of tomatoes summer will bring: salads, salsas, pasta sauces…
The one teensy downside to my enthusiasm for the beefsteaks is my slight tendency to overbuy. I wouldn’t call it a problem, exactly, but having too many tomatoes does present somewhat of a predicament when they don’t get eaten quickly enough, because they do start to bruise and soften. This quandary is easily solved in many ways, but one of my best-loved solutions is this delicious, French-inspired tart, made with a dead-easy olive oil crust (flavorful and surprisingly light) that you don’t even have to roll out. The Dijon mustard is there to balance the sweetness of the tomatoes and the richness of the cheese. The only thing I’ve left out of the recipe is the requisite glass of chilled rosé – optional, but highly recommended.
Makes one 10-inch tart
1 and 1/2 cups plus 2 tablespoons Mishpacha All Purpose Flour
1/2 teaspoon Tuscanini Coarse Sea Salt
1/2 cup mild olive oil, such as Gefen Light Olive Oil
2 tablespoons whole milk (can replace with plant-based milk or water)
1 tablespoon Dijon or whole-grain mustard
6 ounces Gruyère, grated
2 to 3 large ripe tomatoes, such as beefsteak
2 tablespoons Gefen Extra-Virgin Olive Oil
freshly ground black pepper
2 tablespoons chopped fresh herbs, [checked or bug-free] such as thyme, chives, parsley, or basil
Stir together the flour and salt in a medium bowl.
Whisk together the olive oil and milk in a small bowl.
Combine wet and dry ingredients, mixing gently with a fork, until just mixed.
Transfer the dough to a 10-inch tart or pie pan and pat out the dough, pressing gently with your hands so that it covers the bottom and sides of the pan.
Preheat the oven to 425 degrees Fahrenheit.
Spread the mustard over the bottom of the tart dough and top with half of the grated cheese, sprinkled in an even layer.
Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top. Season with salt and pepper.
Sprinkle with half of the chopped fresh herbs, then the remaining grated cheese, and finally the rest of the fresh herbs.
Bake the tart for about 30 minutes, or until the tomatoes are just beginning to take on a little brown color and the crust and top layer of cheese are both golden brown.
Serve warm or at room temperature.
Excerpted from The Olive Oil & Sea Salt Companion: Recipes and Remedies from the Pantry Copyright (c) 2021 by Suzy Scherr. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.
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