Cheddar Crusted Tomato Tart
A deliciously decadent and uniquely savory tart filled with cheese, tomatoes and shallots.
Ingredients
Crust
- 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
Filling
- 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
Instructions
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Crust: Add cheese crackers to a food processor and pulse until crackers have turned into crumbs.
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Add flour, salt, and pepper and blend for 20–30 seconds.
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Add butter and cheddar cheese. Blend for 30–60 seconds or until butter is broken into pea-sized pieces.
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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.
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Shape dough into a disc and wrap in plastic wrap. Chill for 1 hour.
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Preheat your oven to 375˚F.
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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.
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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.
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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.
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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.
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Create a decorative lattice design with the dough strips over the tart.
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Brush beaten egg all over any exposed dough.
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Bake tart for 40–45 minutes or until the crust is a deep golden brown and crisp.
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Let tart cool for 20 minutes to allow the tomato juices to absorb.
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Serve with sour cream and fresh thyme leaves.