Crème Fraîche Tomato Tart
1 hour 10 mins
1 ¼ cup all-purpose flour
½ teaspoon kosher salt
Pinch black pepper
3 ½ tablespoon ice water
1 stick Unsalted Vermont Creamery butter, cold and cut into cubes
Vermont Creamery Crème Fraîche
1 tablespoon dijon mustard
1 teaspoon salt
Pinch of freshly ground pepper
1 lb tomatoes
1 tablespoon olive oil
3 tablespoons fresh herbs to garnish, chives, basil, thyme, parsley, tarragon
Flaky sea salt for garnish
- Combine the flour, salt and pepper in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cheese and drizzle the egg and pulse until a ball just begins to come together.
- Form dough into a disk, wrap in plastic and chill until firm, at least 30 minutes in freezer or 2 hours in fridge.
- Roll the dough out on a lightly floured surface. Once it’s large enough to cover the bottom and go up the sides of the tart part, roll it around the rolling pin then unroll it over the tart pan. Trim off any excess dough and transfer to freezer for 5-10 min, until ready to use. (If you don’t have a tart pan with a removable bottom, bake this like a free form galette and wrap the edges over the filling.
- Heat oven to 400ºF
- Combine the crème fraiche, mustard, salt, and pepper in a small bowl.
- Spread the mustard crème fraîche mixture on the dough and arrange the tomatoes on top, slicing larger ones. Drizzle with olive oil, and sprinkle with some chopped fresh herbs, flaky sea salt and freshly cracked black pepper.
- Bake the tart for 30-40 minutes, until the crust is golden brown, and tomatoes are starting to burst.
- Sprinkle with additional fresh herbs, flaky sea salt and freshly cracked black pepper, and serve warm or room temperature.