In the Provence region of France surrounded by grape vineyards exists the village of Brignoles. A visit here is a lesson in the elegant simplicity of lunch. An unexpected visitor results in the quick presentation of a flavorful tart, crisp fresh salad and a glass of refreshing cool wine. Tarts present elegance in their simplicity to be enjoyed not as a meal for a special
The Brignoles Rustic Tomato Tart replicates the simple elegance of a French luncheon tart. Sweet ripe tomatoes are spiraled in an herbed yeast crust atop thinly sliced sweet tomatoes. Two layers of shredded Gruyere cheese are completed with a drizzle of herbed extra virgin olive oil.
The spread of whole grain mustard on the crust prior to filling provides a Flavor Tier as well as protection to prevent the tomato juices from creating a soggy bottom crust.
Baking for a quick 20-25 minutes, the cheese melts but the tomato slices stay firm.
1 recipe Herbed High Rise Yeast Dough, adding 2 T fresh thyme, chopped
2 large ripe red tomatoes
1 large yellow tomato
2 T whole mustard
1 small sweet onion, sliced thin
1 ½ c Gruyère cheese, shredded
¼ c olive oil
½ T rosemary
½ T parsley
Preheat oven to 350°.
Cut the tomatoes into 1/4" slices, place on paper towels and sprinkle with salt. Let sit 10 minutes.
Spread dough on bottom and 1" up sides of 10"-12" springform pan.
Spread mustard on bottom crust and let rest 5 minutes.
Sprinkle 1/2 cup of the cheese on the mustard.
Evenly distribute the sliced onions on top of the cheese layer.
Arrange the tomato slices on top of the onion in a circular pattern.
Evenly spread the remaining cheese on top of the tomatoes.
Place the pan in the oven on a middle rack. Bake for 20-25 minutes until cheese is melted and crust is lightly browned.
Place oil and herbs in a small microwaveable bowl. Microwave 1 minutes. Let rest 1 minute. Pour over baked tart.
Remove sides from pan and serve.