August 29, 2008

Susan Herrmann Loomis' Pizza Tart

I've written about this Dijon mustard and garlic infused, tomato and cheese tart before. Since I finally got a photo of my most recent attempt, I thought I would remind you all of just how fantastic a tart this is!

It is adapted from a recipe in Susan Herrmann Loomis' French Farmhouse Cookbook, one of my most tired, wine splattered and battered cookbooks.
She makes her own tart shell, but I buy pre-made pâte brisée at the store. They pure butter version is so good and reasonably priced in France that I rarely make my own.




Pizza Tart

  • 1, 10½ inch tart shell, pre-baked
  • 2 tablespoons Dijon mustard
  • 6 ounces Gruyère cheese, cut into thin slices or shredded
  • 1 large clove garlic, minced
  • 2 large, ripe tomatoes, cored and cut into thick slices
  • 2 tablespoons extra virgin olive oil
  1. Preheat the oven to 425 degrees
  2. Spread the mustard evenly over the bottom of the pre-baked tart shell
  3. Top with the cheese, then sprinkle with the garlic
  4. Arrange the tomato slices in a single layer evenly over the cheese
  5. Place in the middle of the oven and bake about 40 minutes, until the cheese is bubbling and the tomatoes have cooked through and are nice and tender
  6. Remove from the oven and drizzle the olive oil over the top
  7. Serve immediately
Makes 4-6 main course servings or 6-8 appetizer servings

A couple notes: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking.
It can also be served at room temperature. We took this one on a picnic and it was just as delicious as when it is piping hot from the oven! Pin It
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