TOMATO TART

FRESH TOMATO TART Sunset Magazine

(6 - 7 servings, can be kept for 1 day at room temp.)

1 ½ cups all purpose flour
½ cup (1/4 #) butter
1 large egg
4 firm ripe tomatoes (each 3" wide, about 1 ½ # total, rinsed and cored)
2 TBSP. real French Dijon mustard
2 cups (1/2#) shredded Swiss cheese
3 TBSP. olive oil
3 TBSP. tomato paste
3 TBSP. finely chopped shallots
1 clove garlic, minced
2 TSP. fresh or dried thyme leaves
2 TSP. chopped fresh marjoram leaves or 1 TSP. dried marjoram
1 TSP. chopped fresh oregano or ½ TSP. dried oregano
6 - 8 canned anchovy fillets, drained
6 - 8 Calamata olives, pitted
Salt & fresh ground pepper

In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10" tart pan with removable rim.

Bake in a 325 degree oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).

Meanwhile, cut tomatoes in half and gently remove seeds. Cut tomatoes crosswise into 1-inch thick slices, and lay on towels to drain. Save ends.

Remove baked crust from oven and turn oven to 400 degrees. Sprinkle mustard over bottom of crust, then sprinkle with 1 ½ cups of the cheese. Fit largest slices of tomato in a single layer over the cheese. Cut remaining tomato slices to fill the gaps. Reserve any extra tomato pieces for other us.

In a small bowl mix oil to blend with tomato paste, shallots, garlic, thyme, oregano, marjoram. Spread this over the tomatoes. Sprinkle with the remaining cheese. Place anchovies and olives on top of tart.

Bake in 400 degree oven until cheese is slightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.