Cherry Tomato Tart
Inspired by Yann Nury
Filling:
2-3 lbs. fresh cherry tomatoes
1 red onion
Fresh, or dried oregano to taste
Olive oil to toss
1 Tbsp Dijon mustard
Crust
3 cups all-purpose flour
½ cup warm water
½ cup olive oil
3 tsp granulated yeast
1 tsp fine sea salt
1) Lightly brush a 12-inch round metal tart pan with olive oil and preheat your oven to 425 degrees.
2) Make the dough: Mix the warm water, olive oil and yeast in a small bowl until completely incorporated. Combine the salt and flour in a medium bowl. Add the liquid to the flour mixture, first mixing with a fork or wooden spoon and then gather by hand into a ball. Don’t overwork the dough or the final result will be too dense.
3) Place the dough in the oiled pan and pat it evenly with your fingers to the edge of the pan and up the sides. Cover with a towel and let sit for one hour to proof.
4) Make the coulis: Slice the onion and toss it with a half-pound of the cherry tomatoes and enough olive oil to coat. Sprinkle with a bit of fresh or dried oregano and roast in a cast-iron skillet at 450 degrees until the tomatoes are lightly browned, about 15 minutes. Let cool slightly, then, using a food processor, purée with 1 tablespoon of Dijon mustard until smooth. Taste and adjust salt. You will have more than you need – that is a gift!
5) Slice the remaining tomatoes into halves. Spread a thin layer of the tomato mustard coulis onto the dough, adding an additional pinch of oregano to taste. Arrange the halved tomatoes atop the dough, packing them as tightly as possible. Drizzle with olive and sprinkle with sea salt.
6) Bake at 425 degrees for 25 to 30 minutes, until the crust is golden brown and the tomatoes are slightly charred.
