A tomato tart is a nice summertime celebration of the tomato.
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Estimated reading time: 2 minutes
Table of contents
An elegant brunch item which can be made ahead. And though it looks special, it is easy to make since it is a basic tart shell with cheese and tomato.
Using the Master Tart Crust Recipe
This recipe starts with our Master Tart Crust Recipe an all-butter French pâte brisée that uses brown butter for an more rustic flavor that works well in a fall apple tart.
RECIPE
Equipment
- food processor
- tart pan
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 54 grams Browned butter weighed after browned and cooled until solid
- 150 grams King Arthur unbleached all purpose flour
- 1 Tablespoon Wholesome regenerative organic sugar
- 85 grams Horizon butter
- 1 tsp maple syrup
- 2 Tablespoons Bourbon ice cold (or other 80 proof alcohol)
- 2 Tablespoons water ice cold
Instructions
- Put 90 grams of the flour in the food processor and reserve the rest. Add the sugar and pulse once or twice.
- Slice the 85 grams of butter and the 54 grams of browned butter into 1/4 inch pieces and add to the flour and sugar in the food processor.
- Process until the dough starts to look like large cottage cheese, about ten seconds.
- Scrape down the bowl, add the rest of the flour and the maple syrup and pulse a few times.
- Put the flour mixture into a bowl.
- Combine the bourbon and water and sprinkle over the flour mixture.
- Using a spatula, press the mixture together.
- Press the mixture into a compact, 4 inch disk wrap in plastic wrap, and refrigerate for an hour, or overnight.
- Remove the dough from the refrigerator and roll it out between two pieces of lightly floured parchment paper until it is about 1/8 inch thick and will fill the tart with a little overhang.
- Transfer it to the tart pan. Work it down into the shape of the pan without stretching the dough.
- Refrigerate the tart for an hour or overnight. Roll the rolling pin over the top of the tarts to cut off the excess dough.
- Preheat the oven to 400 degrees.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
This is one of the recipes we discovered while traveling in France, and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.
Other Recipes that start with this Master Tart Crust
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.