Black Pepper and Cheddar Tomato Tart
Black Pepper and Cheddar Tomato Tart
raw material
6 servings
crispy skin
- 1 Âľ cup grilled cheese crackers (150 g)
- 1 cup all-purpose flour (125 grams), plus more for dusting
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 tablespoons unsalted butter, diced and refrigerated
- 1 cup shredded cheddar cheese (100 g)
- 1 teaspoon apple cider vinegar
- 3 tablespoons cold water
filling
- 2 tablespoons Dijon mustard
- â…“ cup shredded cheddar cheese (35 g)
- 3 different colored heirloom tomatoes, thinly sliced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 shallot, thinly sliced
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, divided
- 1 large egg, beaten
- 6 tablespoons sour cream, for serving
Related Posts
Nutritional Information
View information
- Calories 464
- Fat 31g
- Carbohydrates 32g
- Fiber 2g
- sugar 3g
- Protein 12g
An estimate based on a serving size.
Prepare
- Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20-30 seconds, until cookies fall into crumbs.
- Add the flour, salt, and pepper to a food processor and blend for 20-30 seconds to incorporate into the cookie crumbs.
- Add the butter and cheddar and beat for 30-60 seconds, until the butter breaks down into pea-sized pieces.
- Transfer mixture to a medium bowl. Add apple cider vinegar and 3 tablespoons of cold water and mix well by hand. Add more water, 1 tablespoon at a time, until the mixture is well combined, feels a little moist and doesn’t crumble when pressed.
- Shape the dough into a disc and wrap tightly with plastic wrap. Chill in refrigerator for 1 hour.
- Preheat oven to 375ËšF (190ËšC).
- Lightly flour a clean surface and rolling pin. Place the chilled dough on a floured surface and begin rolling out the dough, starting from the center and working outward, applying even pressure. The less the rolling pin passes over the dough, the more tender the crust will be. When rolling the dough, use a bench scraper to rotate the dough to prevent it from sticking to the surface. If the dough starts to stick, lightly sprinkle with more flour. Roll out dough to â…› to 1/4 inch (3mm – 6mm) thick. The dough should be wide enough to fit into an 11-inch (27 cm) pie pan with some excess dough overhanging.
- Wrap the dough around a rolling pin and transfer to a pie plate to lightly cover. Press the dough down into the bottom of the pan and up into the walls. Roll a rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while cutting out the top dough strips.
- Gather the excess dough into a ball. Shape the dough into a rectangle, then roll out to about 4″ wide (10cm) and 12″ (30cm) long, and â…› to 1/4″ (3mm – 6mm) thick. Using a pastry cutter, trim off excess dough, leaving an even rectangle. Cut dough strips 1/4″ and 1/2″ wide (6mm – 12mm). Transfer dough strips to a plate and then to the refrigerator while filling the pie crust.
- Remove the pie pan from the refrigerator and sprinkle the mustard on the bottom of the crust. Cover bottom of crust with cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and half the shallot. Repeat with the second layer of tomatoes and remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
- Remove the dough strips from the refrigerator and create a decorative lattice pattern on the pie.
- Brush the beaten egg over all exposed dough, including the edges around the tart pan.
- Bake the pie for 40-45 minutes, until the crust is deep golden brown and crisp to the touch.
- Let the tarts cool for 20 minutes to allow the tomato juices to absorb.
- Serve with a dollop of sour cream and fresh thyme leaves.
- enjoy!