Provencal tomato tarte

By Natalia Machado
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print



  • 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


  • 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



  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.


Cook Like a Chef Fridays at 8pm ET

Bell Media Lifestyle Specialty Terms of Use Privacy Policy