Oven-Roasted Tomato Tart


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

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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