Equipment
* optional
Ingredients
Cheddar-Cornmeal Crust
- 150 g all-purpose flour
- 50 g yellow cornmeal, fine or medium grind
- 3 g salt
- 115 g unsalted butter, cold and cubed
- 75 g sharp cheddar cheese, freshly grated
- 45 ml ice water
Tomato Filling
- 500 g mixed tomatoes, sliced 6mm thick
- 2 g salt
- 15 g dijon mustard
- 1 egg, beaten
Honey-Thyme Glaze
- 40 g honey
- 2 g fresh thyme leaves
- 5 ml apple cider vinegar
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the flour, cornmeal, and salt. Cut the cold, cubed butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized butter lumps remaining.
Gently toss the grated cheddar cheese into the flour mixture. Drizzle the ice water over the top, one tablespoon at a time, bringing the dough together with a fork until it just begins to hold together when squeezed.
Turn the dough out onto a clean surface and shape it into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
While the dough chills, place the sliced tomatoes on a double layer of paper towels. Sprinkle evenly with salt and let them sit for 30 minutes to draw out excess moisture. Pat the tops dry with another paper towel before assembling.
Preheat your oven to 200°C/400°F. Line a large baking sheet with parchment paper.
On a lightly floured piece of parchment paper, roll the chilled dough disk into a rough 30cm circle, about 4mm thick. Transfer the parchment and dough to the baking sheet.
Spread the Dijon mustard evenly over the dough, leaving a 5cm border around the edges. Shingle the dried tomato slices over the mustard in slightly overlapping concentric circles.
Gently fold the bare edges of the dough up and over the outer tomatoes, pleating the dough as you go. Brush the pleated crust lightly with the beaten egg.
Bake the tart at 200°C/400°F for 35 to 40 minutes, or until the crust is deep golden brown and the tomatoes are tender and slightly shriveled at the edges.
During the final 5 minutes of baking, combine the honey, fresh thyme, apple cider vinegar, and black pepper in a small saucepan. Warm over low heat for 2-3 minutes until slightly thinned and fragrant.
Remove the tart from the oven and immediately drizzle the warm honey-thyme glaze evenly over the hot tomatoes. Let the tart rest on the baking sheet for at least 15 minutes before slicing and serving.
Chef's Notes
- Temperature management is critical for flaky pastry. Keep your butter and water as cold as possible. If the kitchen is very warm, chill the rolled-out dough for 10 minutes before adding the filling.
- The Dijon mustard not only acts as a waterproof barrier to protect the crust from the tomatoes, but its sharpness cuts beautifully through the rich cheddar and sweet honey.
- Do not skip the vinegar in the glaze; its acidity balances the sweetness of the honey and highlights the natural umami of the baked tomatoes.
- For the most visually appealing tart, use a variety of heirloom tomatoes in different colors and sizes.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will soften over time.
Reheating: Reheat uncovered in a 175°C/350°F oven for 10-15 minutes to re-crisp the crust.
