Yield: one, 10-inch tart
- 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
- 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 375°F 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 400°F until the cheese is lightly browned.
- Remove; cool for five minutes to allow the tart to set up.