Oven-Roasted Tomato Tart


  • 3 pounds ripe plum tomatoes, halved lengthwise and seeded
  • Kosher salt and freshly ground pepper
  • 6 ½ tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • About 1 cup all-purpose flour
  • 1 tablespoon whole grain mustard
  • ¼ cup extra-virgin olive oil
  • ¼ cup ice water
  • + 4 more ingredients
    • 2 tablespoons crème fraîche
    • 1 tablespoon thyme leaves
    • ½ cup shredded Gruyère cheese
    • 2 garlic cloves, thinly sliced

1. Preheat the oven to 350°. Toss the tomatoes with the olive oil and thyme; season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic and roast for 35 minutes long...

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