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Fontina & Tomato Tart

Fontina & Tomato Tart This recipe was featured on
"You're the Chef" episode #605.
Buy this episode from WVIA.
Yield: one, 10-inch tart


Step 1
1 1/2 c. all-purpose flour
1/4 lb. butter
1/2 tsp. salt
1 each large egg
2 tsp. tarragon, stripped, minced
2 tsp. tsps. basil leaves, minced

Step 2
1 Tbsp. Dijon mustard
1/2 c. cream cheese, room temperature
1/2 lb. tomatoes, ripe, skinned, sliced thin
1/4 c. sun-dried tomatoes, julienne fine
1 1/2 c. Fontina cheese, grated
4 oz. Tallegio cheese, sliced
1/2 c. Parmesan cheese, shredded
1 Tbsp. oregano, fresh, stripped and chopped
to taste black pepper, ground
to taste salt

Step 1 procedure:
Work flour and butter into small crumb. Add remaining ingredients and mix with hands until just combined. Rest for 10 minutes.

Spray the tart pan lightly with no-stick spray.

Roll the dough out on a lightly floured surface with a floured rolling pin until it is only 1/4 inch thick. Press the dough into the tart ring. Chill well.

Step 2 procedure:
Dock the dough and bake it for about 10 minutes at 375F or until it is lightly browned on the edges and completely cooked on the bottom. Remove from the oven and cool.

Combine Dijon mustard and cream cheese completely, but do not make the cream cheese too soft. Spread evenly on pre-baked tart shell.

Lay an even layer of tomatoes over the spread, and then sprinkle liberally with cheese, herbs, salt and pepper.

Bake at 400F until the cheese is lightly browned.

Remove; cool for five minutes to allow the tart to set up.