CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Provencal tomato tarte

Ingredients

Dough:

  • 2-1/2 cups (590 milliliters) all-purpose flour
  • 5 teaspoon (25 grams) sugar
  • 1 teaspoon (5 grams) salt
  • 198 grams unsalted butter, chilled and cubed
  • 10 tablespoons (150 milliliters) ice cold water
  • 85 grams unsalted butter, grated, frozen

Filling:

  • 680 grams assorted tomatoes, sliced
  • 1/2 cup (120 milliliters) fresh parsley leaves, chopped
  • 1 tablespoon (15 milliliters) sage, chopped
  • 1 tablespoon (15 milliliters) rosemary, chopped
  • 1 tablespoon (15 milliliters) lavender leaves, chopped
  • 2 large garlic cloves, chopped
  • 1 tablespoon (15 milliliters) fresh thyme leaves, chopped
  • Salt and pepper
  • 1/4 cup (60 milliliters) extra virgin olive oil
  • 4 tablespoons (60 milliliters) Dijon mustard
  • 113 grams Gruyere cheese, grated
  • 1/2 cup (120 milliliters) Parmesan cheese, grated
  • 2 tablespoons (30 milliliters) Parmesan cheese, grated
  • Dried navy beans

Directions

Dough:

  1. Preheat the oven to 350F (175C).
  2. In a mixing bowl, mix the flour, sugar, and salt until combined. Add cubed butter and cut with a butter cutter, mix to lumpy texture.
  3. Add water I tablespoon at a time and incorporate quickly.
  4. Add grated butter and toss until butter pieces are separated. Toss with rubber spatula until mixture is evenly moistened.
  5. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact uniform dough.
  6. Wrap in plastic and flatten to form a disk. Refrigerate dough for at least two hours or up to two days.
  7. Let chilled dough sit on counter to soften slightly, about ten minutes, before rolling. On a well-floured board, roll the dough out and transfer it to a 23 centimeter tort mold with removable bottom.
  8. Line the pan with parchment that is greased. Using a fork, liberally pierce the pastry. 
  9. Cover the dough parchment then topped with dry navy beans. Bake for 12 minutes. Set aside to cool.

Filling:

  1. Place the tomatoes in a large bowl.
  2. In a food processor place the parsley, sage, rosemary, lavender, garlic, and thyme, with salt and pepper to season, process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined.
  3. Pour the mixture over the tomatoes, toss gently, set aside.
  4. Preheat oven to 375 F (190 C).
  5. With a pastry brush, brush the mustard on the crust. Sprinkle a thick even layer of Gruyere on the mustard brushed pastry. Reserve one quarter of the Gruyere for the top.
  6. Sprinkle with the 1/2 cup of Parmesan over the Gruyere cheese. Place tomatoes overlapping in circular rows on top of the cheese mixture. Sprinkle the remaining garlic and herb mixture that is in the bowl, without using the liquid, over the tomatoes. Discard the liquid.
  7. Sprinkle the reserved Gruyere and the remaining Parmesan cheeses on top of the pie. Bake for 30 minutes. Cool slightly, cut, and serve warm or at room temperature.


You might like

View All Recipes
Carrot tarte tatin Carrot tarte tatin
Apple tarte tatin Apple tarte tatin
Chocolate tart Chocolate tart
Fruit tart Fruit tart
Key lime tart Key lime tart