I recently acquired the Breakfast Lunch Tea cookbook from the Rose Bakery in Paris and the savory vegetable tarts caught my eye. They looked beautiful in the cookbook and I wanted to reproduce them as best I could. The book contains a recipe for the crust (or case, as used in the book), another recipe for the cream and egg filling base and then some suggestions for fillings. This is my Tomato Thyme Tart, which is adapted from the recipes found in the Rose Bakery cookbook. It turned out super pretty. The “case” was tender and full of flavor and the filling was creamy and delicious. I was pretty excited and I hope you will be as well. The tart crust recipe made enough for 3 8″ tarts and 3 baby tarts. If you are using a shallow tart pan then one batch of the filling should also be enough or just a bit short. So feel free to make different tarts and experiment with the fillings.

crust ingredients

 

The Pastry:

3 1/2 C Flour
1 C Butter, very cold
1 Egg Yolk
1/2 tsp Salt
1/3 C to 1 C ice water

 

 

filling base

 

The Filling Base:

2 C light cream (I had heavy cream and milk so I mixed the two)
4 eggs
1 egg yolk
dash of nutmeg
pinch of salt & pepper

 

tomato ingredients

 

The Fillings:

Grape Tomatoes (I used heirloom)
Fresh Thyme
Olive Oil
Salt & Pepper
Ricotta Cheese
Cheddar Cheese

 

crumbles plus egg

 

Start by making the crust or “tart case.” Combine the flour and salt, cut the butter into small pieces and work the butter into the flour with your fingertips. (I wear rubber gloves to help buffer the butter from the heat of my hands.) You should end up with that sandy texture that keeps popping up in these posts…Make a well in the center of the crust and add the egg and approx 1/2 the ice water.

 

prechill crust

Mix with a fork until combined, adding water as necessary. Gather the dough up into a ball with your hands and wrap in plastic. Refrigerate for at least 30 minutes or for up to 8 hours.

 

 

prebaked crust

When the dough has chilled, preheat the oven to 350 degrees F and divide the dough into thirds. Roll to at least 1/8 ” thick or thinner, if you can, and lay over a buttered tart pan. Gently mold the crust to the tin and then trim the edges. Try not to stretch the dough out at this point. Cover and chill for another 30 minutes. Repeat as needed to use all the dough.

Once the dough has rested and chilled, make sure the crust is covered with aluminum foil and weigh it down with pie weights or dried beans. Bake for 25-30 minutes. When finished cooking, let cool for a bit before putting in the filling.

While the tart case is cooling, mix up the base ingredients. Basically, just beat them all together (cream, eggs, yolk, nutmeg, salt & pepper).

At this point you’ve finished the start to the different variations of these tarts. Now you get to start being creative and adding the different fillings.

tomatoes preroast

Slice the cherry tomatoes in half and spread cut side up in a baking sheet. Bake in a 400 degree (F) oven for 20 minutes or so – until they start looking dry. Drizzle some olive oil over the tomatoes and season with salt & pepper.

 

tomato precream

Place the tart case on a baking sheet and sprinkle cheddar cheese in the bottom of the case. Layer the tomatoes on top and then dollop ricotta cheese over the tomatoes. Season as desired.

 

tomato prebake

Gently pour the base over the fillings and top with some fresh thyme. Pop into the oven and cook for about 30 minutes at 350 degrees F, or until the base is set and has started to color.

It’s lovely for supper with a small salad and a glass of wine. I felt very chic. :)

 

 

Tomato Thyme Tart
 
Recipe By:
Ingredients
  • The Pastry:
  • 3½ C Flour
  • 1 C Butter, very cold
  • 1 Egg Yolk
  • ½ tsp Salt
  • ⅓ C to 1 C ice water
  • The Filling Base:
  • 2 C light cream (I had heavy cream and milk so I mixed the two)
  • 4 eggs
  • 1 egg yolk
  • dash of nutmeg
  • pinch of salt & pepper
  • The Fillings:
  • Grape Tomatoes (I used heirloom)
  • Fresh Thyme
  • Olive Oil
  • Salt & Pepper
  • Ricotta Cheese
  • Cheddar Cheese
Instructions
  1. Start by making the crust or "tart case." Combine the flour and salt, cut the butter into small pieces and work the butter into the flour with your fingertips. (I wear rubber gloves to help buffer the butter from the heat of my hands.) You should end up with that sandy texture that keeps popping up in these posts...Make a well in the center of the crust and add the egg and approx ½ the ice water.
  2. Mix with a fork until combined, adding water as necessary. Gather the dough up into a ball with your hands and wrap in plastic. Refrigerate for at least 30 minutes or for up to 8 hours.
  3. When the dough has chilled, preheat the oven to 350 degrees F and divide the dough into thirds. Roll to at least ⅛ " thick or thinner, if you can, and lay over a buttered tart pan. Gently mold the crust to the tin and then trim the edges. Try not to stretch the dough out at this point. Cover and chill for another 30 minutes. Repeat as needed to use all the dough.
  4. Once the dough has rested and chilled, make sure the crust is covered with aluminum foil and weigh it down with pie weights or dried beans. Bake for 25-30 minutes. When finished cooking, let cool for a bit before putting in the filling.
  5. While the tart case is cooling, mix up the base ingredients. Basically, just beat them all together (cream, eggs, yolk, nutmeg, salt & pepper).
  6. At this point you've finished the start to the different variations of these tarts. Now you get to start being creative and adding the different fillings.
  7. Slice the cherry tomatoes in half and spread cut side up in a baking sheet. Bake in a 400 degree (F) oven for 20 minutes or so - until they start looking dry. Drizzle some olive oil over the tomatoes and season with salt & pepper.
  8. Place the tart case on a baking sheet and sprinkle cheddar cheese in the bottom of the case. Layer the tomatoes on top and then dollop ricotta cheese over the tomatoes. Season as desired.
  9. Gently pour the base over the fillings and top with some fresh thyme. Pop into the oven and cook for about 30 minutes at 350 degrees F, or until the base is set and has started to color.
  10. It's lovely for supper with a small salad and a glass of wine.