Heirloom Tomato & Sharp Dijon Tart

Instructions

1. 1

   Slice 1.5 lbs heirloom tomatoes about 1/4-inch thick. Lay them out in a single layer on a double thickness of paper towels and sprinkle evenly with 1 tsp flaky sea salt. Let time do the work here; pulling out their excess water is the only way to prevent a soggy crust.

   5 min

   Tip: Don't skip this. Watery tomatoes will ruin your blind bake.

2. 2

   In a large bowl, whisk 1 1/2 cups all-purpose flour and 1/2 tsp kosher salt. Toss in the cubed 1/2 cup unsalted butter. Smash the butter pieces between your thumbs and index fingers until the mixture looks like coarse wet sand, leaving a few walnut-sized chunks of butter intact. Butter is not a garnish, it’s your flake.

   10 min

   Tip: Work quickly so the heat of your hands doesn't melt the butter.

3. 3

   Drizzle in 1/4 cup ice water and 1 tsp white vinegar. Toss gently with a fork just until a shaggy dough forms. Turn it out onto the counter, give it one strong fold over itself to build lamination-lite structure, and press into a 1-inch thick disk. Wrap in plastic and freeze to quick-chill. Preheat your oven to 400°F (200°C).

   15 min

   Tip: The vinegar breaks down gluten, ensuring the crust is tender, not tough.

4. 4

   While the dough chills and the oven preheats, the salted tomatoes will passively drain their excess moisture.

   30 min

   Tip: Leave them alone; they know what to do.

5. 5

   On a lightly floured surface, roll the chilled dough to a 12-inch circle. Gently transfer and press it into a 9-inch tart pan with a removable bottom. Trim the overhang. Prick the base all over with a fork—we want it blind-baked, not ballooned. Chill in the freezer for 10 minutes to relax the gluten.

   10 min

   Tip: Pricking (docking) the dough stops steam from creating massive air bubbles.

6. 6

   Line the chilled crust with crumpled parchment paper (crumpling it makes it fit the corners perfectly) and fill to the brim with pie weights or dried beans. Bake for 20 minutes.

   20 min

   Tip: Fill the weights all the way up the sides to stop the crust from slumping.

7. 7

   Carefully remove the parchment and weights. Return the naked crust to the oven and bake for another 10 minutes until the bottom is a confident, deep golden brown. If it’s pale, the finished tart will taste tight like a bad alibi. Bake it dark.

   10 min

   Tip: A fully baked bottom crust is the secret to café-level tarts.

8. 8

   Blot the tops of your resting tomatoes aggressively dry with fresh paper towels. Spread 3 tbsp Dijon mustard in an even layer over the hot, blind-baked crust. Scatter 1 1/2 cups grated Comté cheese evenly over the mustard. Layer the dried tomatoes on top in a tight, overlapping spiral.

   5 min

   Tip: Putting the cheese over the mustard creates an extra fat barrier against the tomatoes.

9. 9

   Drizzle the layered tomatoes with 1 tbsp olive oil and scatter 1 tbsp fresh thyme leaves over the top. Return the tart to the oven and bake for 25 minutes, or until the cheese is bubbling vigorously at the edges and the tomatoes are tender but hold their shape.

   25 min

   Tip: Watch the edges of the crust; if they get too dark, shield them with foil.

10. 10

    Remove from the oven. Let it cool in the pan for at least 15 minutes before unmolding and slicing. We're not suffering for lunch, but molten tomatoes will ruin the roof of your mouth.

    15 min

    Tip: Cooling allows the cheese to set up so the tart slices cleanly.