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Fresh Tomato Tart recipe 2

Date Added: 9/22/2022    Source: cooking.nytimes.com

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Ingredients
  • For the Dough
  • 1 1/2 cups (210g) flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (4 oz, 115g) unsalted butter, cubed and chilled
  • 6 tablespoons (90ml) ice water
  • For the Tomato Topping
  • 4 medium (or 3 large) fresh tomatoes, about 1 1/2 pounds (680g)
  • salt
  • 2 cloves garlic, peeled and thinly sliced
  • freshly grated black pepper
  • 1 cup (90g) finely grated Gruyère, or another Swiss-style cheese, such as Comté, Emmenthal, or Jarlsberg
  • For the Filling
  • 1 1/2 cups (360g) fromage frais, or whole milk ricotta
  • 1 tablespoon Dijon mustard
  • 3 tablespoons minced fresh basil, or 2 tablespoons flat-leaf parsley and 2 to 3 teaspoons minced fresh thyme, plus additional fresh herbs to chop and scatter over the finished tart
  • 2 cloves garlic, peeled and minced
  • 1 large egg
  • 1/3 cup (30g) grated Parmesan or Pecorino cheese
  • 1/2 teaspoon salt
  • freshly grated black pepper
  • generous pinch cayenne

View the full recipe at cooking.nytimes.com

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