Cheddar Crusted Tomato Tart
A deliciously decadent and uniquely savory tart filled with cheese, tomatoes and shallots.
- 1 3/4 cups baked cheese crackers
- 1 cup flour
- 1 tspn kosher salt
- 1 tspn ground pepper
- 8 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- 1 tspn apple cider vinegar
- 3 tbsp cold water
- 2 tbsp dijon mustard
- 1/3 cup shredded cheddar cheese
- 3 heirloom tomatoes thinly sliced
- 1 tbsp fresh thyme
- 1 small shallot
- 1/2 tspn kosher salt
- 1/2 tspn ground pepper
- 1 large egg beaten
- 6 tbsp sour cream for serving
Crust: Add cheese crackers to a food processor and pulse until crackers have turned into crumbs.
Add flour, salt, and pepper and blend for 20–30 seconds.
Add butter and cheddar cheese. Blend for 30–60 seconds or until butter is broken into pea-sized pieces.
Transfer mixture to a medium bowl. Add apple cider vinegar and 3 tablespoons of cold water. Mix with your hands. Add more water until the mixture holds together well and feels slightly damp but does not crumble when pressed.
Shape dough into a disc and wrap in plastic wrap. Chill for 1 hour.
Preheat your oven to 375˚F.
Dust surface and a rolling pin with flour. Set chilled dough on floured surface and roll out, starting from center and working outwards. Roll the dough out to ⅛ to ¼-inch thickness. The dough should be wide enough to fit into a 11-inch tart pan with excess dough overhanging.
Transfer dough to tart pan. Press the dough into the pan and up the walls. Trim the edges. Transfer the tart crust to refrigerator to chill.
Gather excess dough into a ball. Shape dough into a rectangle and roll out about 4 inches wide and 12 inches long, ⅛ to ¼-inch thick. Cut out ¼-inch and ½-inch-wide strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
Spread mustard over the bottom of the crust. Cover bottom of crust with cheddar cheese. Add a layer of tomato slices. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
Create a decorative lattice design with the dough strips over the tart.
Brush beaten egg all over any exposed dough.
Bake tart for 40–45 minutes or until the crust is a deep golden brown and crisp.
Let tart cool for 20 minutes to allow the tomato juices to absorb.
Serve with sour cream and fresh thyme leaves.