Tomato and Mustard Tart

Tomato and mustard tart ... how could that possibly be bad?

If you've followed Open-Window for any length of time, you know that I love a tart of nearly any kind, so when I find a recipe for one I've never seen or cooked before, I'm thrilled. Patricia Wells has once again opened my eyes to how good fresh ingredients, assembled simply, can taste.

But first, I want to share a funny story about the first time I made this tart. It was this past summer when my younger sister was visiting. She's never cared much for tomatoes and was hoping that this might be one way that she would. I bought a special bottle of Edmond Fallot Dijon Mustard just for this tart - a "real" French Moutarde de Dijon. 
Preparation and assembly was easy, it looked wonderful going in to the oven and coming out. We sliced the tart, plated it with a green salad, poured a small glass of white wine, and set about to enjoy our lunch.

ALERT: Unlike Grey Poupon Dijon mustard, Edmond Fallot Dijon mustard packs an incredible punch when it's first opened. 

Following instructions, I spread the newly opened mustard over the tart pastry, then layered on the tomatoes and the herbs, and baked it. When we took our first bites of the tart, we at once felt the fire of this new mustard, to the point that my sister came to tears. As she heroically (and politely) continued to eat the tart, she began to laugh, with tears in her eyes, as only she can do ... saying "this is one way to get me to eat tomatoes ... when I can't taste them!" Sadly that was true, we couldn't taste the tomatoes for the heat from the moutarde. We all persevered with the help of the chilled green salad and that chablis, and I vowed to make this again and I did.

This time, I used only Grey Poupon, I used a Pâte Brisée rather than the whole wheat dough, added some sautéed shallots for fun, and we found the tomato and herb tart - without fire - delicious. Make your own version, it's all wonderful. 

Aftermath Footnote: Edmond Fallot Dijon Mustard is only fiery hot when you first open it. Rather like horseradish, it begins to mellow the minute you open it.

Tomato and Mustard Tart
Makes One 12-inch Tart

2 large tomatoes, peeled, cored, seeded and chopped (about 2 cups)
Flour and corn meal for dusting
1 recipe Quick Whole Wheat Bread Tart Dough, shaped into a ball
½ cup sharp imported French mustard
¼ cup mixed minced fresh chives, parsley, and basil
Extra-virgin olive oil spray
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• Place the tomatoes on several paper towel layers to drain.
• Place the baking stone on the bottom rack of the oven. Preheat oven to 500℉.
• On a generously floured work surface, roll the dough into a 12-inch round.
• Sprinkle a wooden pizza peel with corn meal and place round of dough on the peel. Working quickly to keep the dough from sticking, assemble the tart: Spread the mustard evenly over the dough; Arrange the tomatoes on top of the mustard; Sprinkle with the herbs.
• Slide the dough off the peel and onto the baking stone. Bake until the dough is crisp and golden and the top is bubbly, about 15 minutes. With a metal pizza peel or a large spatula, remove the tart from the baking stone. Transfer the tart to a cutting board. Spray it with olive oil. Cut it into 6-8 wedges and serve immediately.

NOTE: If you don't have a baking stone and a wooden peel, simply sprinkle the corn meal on a baking sheet, place the round of dough on top, assemble the tart, and bake on the baking sheet.

Quick Whole Wheat Bread Tart Dough

¾ cup whole wheat flour
¾ cup bread flour, plus extra if needed and for dusting
1 package (2¼ teaspoons) instant yeast
¾ teaspoon fine sea salt
¼ teaspoon sugar
2 teaspoons extra-virgin olive oil
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• In the bowl of a food processor, combine the whole wheat flour, bread flour, yeast, salt, and sugar, and pulse to mix.
• Combine ½ hot water and the olive oil in a measuring cup.
• With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1 to 2 tablespoons more hot water. If it is too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball.
• Transfer to a clean, floured surface and knead by hand for 1 minute.
• Cover with a cloth and let rest for at least 10 minutes before rolling. (The dough will keep, covered and refrigerated, for up to 4 days. Punch down the dough as necessary.)

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 The tomato season, sadly, is coming to and end, so, if you can, treat yourself to a version of this tart. It's easy and delicious and beats any sandwich you could ever conjure up for lunch (or dinner).

Comments

[Sally]

LOL - I remember saying those exact words! Edmond Fallot Dijon Mustard does pack a punch when one does not expect it. Wine is meant to be sipped, however for lunch this particular day I am not sure that happened. As I laugh, to the point of tears with the memory of this, I remember you watching the first several bites I took, both of us laughing with tears, and you looking at me with a very large question mark expression on your face. I kept saying it was good. This tart, using the Edmond Fallot Dijon Mustard, was good! It had a flavor that kept me going back for more. (I must like the flavor of straight mustard.)

All laughter aside, it was a good tart when I had it in July, and I am sure it is a great tart with the "milder" mustard you used this time allowing the pallet to savor other flavors of the tart as well.

[Claudia]

Ally, Trust me (and Patricia), it is great.

[ally]

this looks great!