Tomato Tart

Ingredients

• 2 pounds ripe tomatoes – cored and sliced 0.25 inch thick
• 1 tsp fine sea salt – for draining tomatoes
• 1.25 cups all-purpose flour
• 0.5 tsp fine sea salt
• 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 4 tbsp ice water
• 2 tbsp Dijon mustard
• 4 ounces Gruyère cheese – coarsely grated
• 2 tsp fresh thyme leaves
• 0.5 tsp black pepper – freshly ground
• 2 tbsp extra-virgin olive oil

Instructions

1. Lay the tomato slices on a rack or layered paper towels and sprinkle evenly with 1 tsp fine sea salt. Let drain 30 minutes, then gently blot the tops dry.
2. Make the dough: In a bowl, combine the all-purpose flour and 0.5 tsp fine sea salt. Cut in the cold unsalted butter with a pastry cutter or fingertips until pea-size pieces form. Sprinkle in the ice water, 1 tbsp at a time, tossing just until the dough holds together when pinched. Press into a 1-inch-thick disk, wrap, and chill 30 minutes.
3. Heat the oven to 400°F. On a lightly floured surface, roll the dough to a 12-inch round. Fit it into a 9-inch tart pan with a removable bottom, easing into corners without stretching. Trim the edge flush and chill 15 minutes.
4. Blind-bake the crust: Prick the base lightly with a fork. Line with parchment and fill with pie weights. Bake until the edges look set, 15–18 minutes. Remove parchment and weights and bake until the base is pale golden and dry to the touch, 7–10 minutes. Let cool 10 minutes.
5. Assemble: Spread the Dijon mustard in a thin, even layer over the warm crust. Sprinkle half of the Gruyère over the mustard. Shingle the drained tomato slices snugly in overlapping circles. Top with the remaining Gruyère, scatter the fresh thyme leaves, season with the black pepper, and drizzle the olive oil evenly over the top.
6. Bake until the tomatoes are tender, the cheese is melted and bubbling, and the crust is deep golden at the edges, 20–25 minutes. Cool 10 minutes, unmold, slice, and serve warm or at room temperature.