Oven-Roasted Tomato Tart


  • 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
  • 2 tablespoons crème fraîche
  • ½ cup shredded Gruyère cheese
  • + 4 more ingredients
    • 2 garlic cloves, thinly sliced
    • 3 pounds ripe plum tomatoes, halved lengthwise and seeded
    • Kosher salt and freshly ground pepper
    • 1 tablespoon thyme leaves

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...

View full recipe at My Recipes


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