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FRIDAY NIGHT DINNER -- Tomato, Cheese, and Olive Tart

8/14/2008

6 Comments

 

This is the tomato tart I wait all year to make--only in August with heirlooms from my garden.  I could eat this every day and never tire of it.


                               TOMATO, CHEESE, and OLIVE TART
                                adapted from Chez Nous by Lydie Marshall

1 unbaked 10-inch tart shell
2 tablespoons Dijon mustard
1 egg
1 1/2 cups freshly grated Gruyere cheese
Enough tomatoes, sliced 1/4-inch thick, to cover bottom of tart shell
Several Nicoise olives
1 tablespoon olive oil (I pull out my Nicholas Alziari for this tart!)
Salt
Freshly ground black pepper

Preheat oven to 425 degrees.
Whisk the mustard and egg together, then spread on the unbaked tart shell.
Sprinkle the cheese over the surface and decorate with the tomato slices.  Add several olives,  Dribble the oil over the tomatoes.
Bake in the lower part of the oven for 30-40 minutes.(I like my crust to be golden brown).
If the cheese is not golden brown, set the broiler on high and lightly brown the top of the tart for a few seconds.
Sprinkle salt and freshly ground pepper on the tart and serve right away.

6 Comments
Carol
8/14/2008 12:33:49 pm

What a beautiful birthday party! Your family truly lives tastefully!! I'd love to be part of your family who loves to create beautifully designed entrees. I love to do it myself... but others aren't too appreciative. I love it anyway!
Thanks for the blueberry tart recipe.

Reply
Merisi link
8/15/2008 12:02:05 am

A perfect summer meal! :-)

Reply
Vera link
8/17/2008 12:20:13 pm

So simple, and so wonderful!

Reply
Judy link
8/18/2008 12:25:13 pm

I was just visiting Mimi and saw your comment so came over to visit. I love your blog and recipes. The tart looks divine. I will have to try it!!!

Reply
stacey snacks link
7/29/2016 06:26:50 pm

Made it.
Loved it.
Used sharp cheddar.
The best.

Reply
Fourth Outlaw Psychiatry link
7/24/2023 02:05:16 pm

Hello mate nice bloog

Reply



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