Tomato Tart with Smoked Gruyère and Cracked Black Pepper

As much as my husband Jack and I both love to create our own original recipes, sometimes it is just as nice for us when we simply cook together in the kitchen following a well-written recipe that someone else has created.  Even better when that recipe turns out to be an incredibly delicious dish!

Such is the case with today’s Tomato Tart with Smoked Gruyère and Cracked Black Pepper.  This recipe is an adaptation of this wonderful recipe that we came across on a website called Food and Style.


We had a box of gorgeous beefsteak tomatoes on hand that were getting riper by the day, and we wanted to use them up before they got too ripe. So after a quick search online, we landed on this tomato tart recipe.

We did make some minor adaptations – swapping in a smoked Gruyère cheese for the Comte cheese in the original recipe.  As it turned out, the smoked cheese was really fantastic with the slices of ripe tomato and the creamy, soft, egg custard in this tart.

INGREDIENTS
  • Tart shell
  • 1¼ cups all-purpose flour
  • 2 tablespoons pine nuts
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon sea salt
  • 8 tablespoons cold butter cut into one inch chunks
  • 3 tablespoons cold whole milk
  • Flour to roll dough
  • Butter to grease tart pan (only needed if you are not using a non-stick pan)

Tart filling
  • 2 large ripe beef steak tomatoes, 1¼ pounds
  • 1 extra large egg
  • 3 extra large egg yolks
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon sea salt
  • 8 ounces smoked Gruyere cheese, shredded (or to be true to the recipe, use Comte if you can find it)
  • ¼ teaspoon more of sea salt
  • 1 tablespoon coarsely cracked black pepper

INSTRUCTIONS

  1. To make the tart shell, place flour, nuts, Parmesan and salt into a food processor. Blend on high for 30 seconds until nuts are finely chopped. Add chunks of cold butter, making sure they don’t touch each other and pulse until mixture is crumbly.
  2. Drizzle in cold milk evenly over mixture and pulse until dough comes together.
  3. ......................................

for full instruction please see : www.afamilyfeast.com

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