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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
mb_1002_tomato_tart.jpg
Ingredients
For the Pastry
2 cups all-purpose flour, plus extra for work surface
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg, lightly beaten
2-3 tablespoons cold water
For the Oven-Dried Tomatoes
6-7 pounds (about 24) vine-ripe tomatoes, peeled, seeds and juice removed
Olive oil
8-10 sprigs thyme, reserving some for garnish
Salt and pepper
For the Roasted Garlic
2 heads garlic
2 tablespoons olive oil
For Assembly
2 teaspoons garlic confit puree
1 1/4 cups grated Comte cheese
Cook's Notes
Trim the dough using scissors, a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch higher than the edge of the tart pan gives extra height and reinforcement. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day, or longer if frozen.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
mb_1002_tomato_tart.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
Recipe Summary
Yield: Makes one 11-inch tart
Yield: Makes one 11-inch tart
Makes one 11-inch tart
mb_1002_tomato_tart.jpg
mb_1002_tomato_tart.jpg
Ingredients
Ingredients
2 cups all-purpose flour, plus extra for work surface
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg, lightly beaten
2-3 tablespoons cold water
6-7 pounds (about 24) vine-ripe tomatoes, peeled, seeds and juice removed
Olive oil
8-10 sprigs thyme, reserving some for garnish
Salt and pepper
2 heads garlic
2 tablespoons olive oil
2 teaspoons garlic confit puree
1 1/4 cups grated Comte cheese
Directions
Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.
Cook's Notes
Trim the dough using scissors, a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch higher than the edge of the tart pan gives extra height and reinforcement. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day, or longer if frozen.
Cook’s Notes
Trim the dough using scissors, a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch higher than the edge of the tart pan gives extra height and reinforcement. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day, or longer if frozen.
Reviews (5)
Add Rating & Review
73 Ratings
5 star values:
8
4 star values:
12
3 star values:
23
2 star values:
21
1 star values:
9
Reviews (5)
Add Rating & Review
73 Ratings
5 star values:
8
4 star values:
12
3 star values:
23
2 star values:
21
1 star values:
9
Add Rating & Review
73 Ratings
5 star values:
8
4 star values:
12
3 star values:
23
2 star values:
21
1 star values:
9
73 Ratings
5 star values:
8
4 star values:
12
3 star values:
23
2 star values:
21
1 star values:
9
73 Ratings
5 star values:
8
4 star values:
12
3 star values:
23
2 star values:
21
1 star values:
9
- 5 star values:
- 8
- 4 star values:
- 12
- 3 star values:
- 23
- 2 star values:
- 21
- 1 star values:
- 9
Martha Stewart Member
Rating: Unrated
07/08/2012
This isn't the first time I've found a typo. I'm very surprised since Martha is so detailed. Please correct the butter error. It states 1/2 cup in the recipe but in parenthesis it says 2 sticks of butter. I would think it's 1/2 cup.
Hey Martha, let me know if you'd like me to edit all of your recipes before they're posted!
I love your show and watch it everyday. I watch it right through to Mad Hungry since Lucinda is now my favorite cook. I no longer watch Food Network in the morning.
Martha Stewart Member
Rating: Unrated
03/22/2011
Is there a typo in this Recipe for the Butter: It states 1/2 a cup but in parenthesis (2 sticks)? HELP! Whic is correct??
Martha Stewart Member
Rating: Unrated
03/10/2011
Tomatoes are cheap over here at the moment so purchased 2 boxes of egg tomatoes. I've made this tarte twice over the past week - the first time the pastry was too thin and crumbly so tried a choux pastry (mixed in the saucepan) and made individual tartes. Boy the second time the tartes are just great. The egg tomatoes become so intense in flavour that all you can say is YUM! Thanks Martha
Martha Stewart Member
Rating: Unrated
02/17/2011
This tarte looks spectacular. It's a pity we no longer get your show in Australia! But I keep up to date with you via internet. Love your new format LynnyMae
Martha Stewart Member
Rating: Unrated
07/08/2012
This isn't the first time I've found a typo. I'm very surprised since Martha is so detailed. Please correct the butter error. It states 1/2 cup in the recipe but in parenthesis it says 2 sticks of butter. I would think it's 1/2 cup.
Hey Martha, let me know if you'd like me to edit all of your recipes before they're posted!
I love your show and watch it everyday. I watch it right through to Mad Hungry since Lucinda is now my favorite cook. I no longer watch Food Network in the morning.
Rating: Unrated
Rating: Unrated
03/22/2011
Is there a typo in this Recipe for the Butter: It states 1/2 a cup but in parenthesis (2 sticks)? HELP! Whic is correct??
Rating: Unrated
03/10/2011
Tomatoes are cheap over here at the moment so purchased 2 boxes of egg tomatoes. I've made this tarte twice over the past week - the first time the pastry was too thin and crumbly so tried a choux pastry (mixed in the saucepan) and made individual tartes. Boy the second time the tartes are just great. The egg tomatoes become so intense in flavour that all you can say is YUM! Thanks Martha
Rating: Unrated
02/17/2011
This tarte looks spectacular. It's a pity we no longer get your show in Australia! But I keep up to date with you via internet. Love your new format LynnyMae
All Reviews for Tomato Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tomato Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
