Tomato Tart is a great main dish for vegetarians. It is also the perfect dish for get-togethers and potlucks! Our corn meal and corn flour provide beautiful color, taste and texture, while the tomatoes, cheese and herbs deliver a classic flavor combination.
- ⅔ cup water
- ¼ cup Professor Torbert’s Orange Corn Meal
- 1 cup all-purpose flour
- ¼ cup Professor Torbert’s Orange Corn Flour
- ½ tsp salt
- ½ tsp sugar
- 1 stick unsalted butter, cold
- 1-2 tbsp ice-water (optional)
- 1 teaspoon olive oil
- ½ onion thinly sliced (1 If small)
- Fresh thyme leaves (about 1 tablespoon)
- 1 tablespoon Dijon Mustard
- 10-12 oz tomato slices (about 3 large)
- 1/2 cup gruyere cheese
- Salt and pepper
Method of Preparation
- In a small saucepan, bring water to a boil. Add the corn meal while stirring and reduce heat to medium. Cook the corn meal until thick. The water should be almost completely gone, and the corn meal should be solid and able to be formed into a ball at the bottom of the pot.
- Transfer the thickened corn meal to a sheet of plastic wrap and wrap it into a ball. Cool the corn meal by placing the ball in the freezer.
- In a large mixing bowl, whisk together the all-purpose flour, corn flour, salt, and sugar.
- Cut the butter into small pieces and combine with the dry ingredients either with a stand mixer, hand mixer, food processor, or your fingers. If using your fingers, pinch the butter into the dry ingredients to combine it. The dough will probably not stick together at this point, but the butter should be broken up well.
- Add small amounts of the cold corn meal to the rest of the ingredients incrementally and combine well. At this point, your dough should stick together well. If it is too wet, add more all-purpose flour. If it is too dry, add very small amounts of ice water until the dough sticks to itself.
- Form the dough into a disk and wrap with plastic wrap. Place in the fridge and cool for at least an hour.
- While the dough is chilling cook the onions: in a skillet, add the olive oil and turn to medium heat. Add the onions and cook for 5-8 minutes, until they start to brown. Add ½ of the thyme leaves and cook for five more minutes. Set aside.
- Preheat oven to 400 degrees.
- Roll the dough out with a rolling pin on a clean surface. Dust some flour if needed.
- Transfer the dough to 9” tart/pie pan. Get rid of the excess dough and prick the bottom of the tart with a fork. Bake for 10 minutes.
- Remove tart from the oven and brush the bottom with the Dijon mustard. Add the onions and spread them around the tart. Sprinkle the Gruyere cheese.
- Arrange the tomatoes slices going around the edge of the tart overlapping each other. Once the edge is full, place some tomatoes on the center of the tart making sure the tomatoes are completely covering the center of the tart.
- Generously sprinkle with salt and pepper and add more thyme leaves.
- Return to the oven and bake for 30 minutes.
Allow to cool for 10 minutes before serving.