Roasted Tomato Tart with Crème Fraîche and Thyme

I'd never made a tart before. Sure, I'd eaten many-a-tart in my 19 years, but never made one from scratch. So the first thing to do, was obviously get a tart tin (only I kept calling it a tart thingy). I always assumed that there wasn't much of a difference between tarts and quiches. I mean, sure one has an eggy custard and the other doesn't, but both have yummy crusts, and are visually similar. Apparently, a tart is made in a tin, while a quiche is made in a dish. Tarts are generally presented outside of their bakeware while quiches are presented still nestled in the comfort of their baking dish. In any case, I left the store with my quiche/tart knowledge meter at a new level, and excited to make my first tart. 


I'm really proud of how tart no. 1 turned out. The recipe is pretty simple, although it does take time to do all of the roasting, and to make the dough. But the effort is well worth is, as the taste is fantastic. You end up with a mouthful of deliciously sweet roasted tomatoes, mustard spices, and just the tiniest hint of creme fraiche. 


The only trouble I had was "popping" the tart out of its tin. Sound easy enough, lifting the silver plate out of its surroundings. But I got a pretty bad burn on my arm trying to balance the ring, and the hot tart. Be REALLY careful in completing this step. I think a solution is to have a surface right next to you, so you can slide the tart while still holding on to the ring? If you have any ideas let me know, as I'd like to not burn myself next time I try it. 


But don't let my clumsiness disuade you from trying the recipe. It's a great, and full bodied flavor combination that is well complimented with a simple side salad. 

Roasted Tomato Tart with Crème Fraîche and Thyme

adapted slightly from Orangette, Inspired by Food & Wine, June 2003

4 lbs ripe tomatoes trimmed, halved, and seeded. try using different types. I find that little tomatoes like golden ones, or cherry tomatoes have the most flavor in my area, so thats what I used. 

¼ cup olive oil
a few bunches of fresh thyme leaves
Kosher salt
2 medium garlic cloves, thinly sliced
½ batch Martha Stewart’s pâte brisée without sugar, unbaked, or your favorite savory pastry recipe
1½ Tbs crème fraîche

½ Tbs whole grain mustard
½ cup finely shredded gruyère cheese


Preheat the oven to 350 degrees Fahrenheit, and place racks in the top and bottom thirds of the oven.


In a large mixing bowl, toss the tomatoes with olive oil, thyme, and a generous pinch or two of salt. Arrange the tomatoes, cut side down, on a rimmed baking sheet, and pour over them any oil that is left in the bowl. Slide the tomatoes into the oven and bake for 35 minutes. Remove the tomatoes from the oven, and let them sit for a little bit. Working carefully, remove the tomato skins. If you want to start right away, you can use chopsticks, or two forks to lift the skins. Once the tomatoes cool down a bit, you'll be able to use your fingers. Don't worry if some of the tomatoes are too little to take off the skins; just try to take off as many as possible. Turn the tomatoes cut side up, nestle the slices of garlic into their flesh (you probably won't have enough garlic to place in each tomato if you are using smaller ones, but just do as many as possible), and roast for 30-35 minutes more, until the tomatoes look a little dry and the garlic is pale golden. Let the tomatoes cool.

While the tomatoes cook for a second time, roll out the pâte brisée on a lightly floured surface. Press it gently into a 9-inch tart pan with a removable bottom, and fold in the overhang to reinforce the sides. Trim away any excess dough. Use to fill holes. Put the tart shell into the fridge until the tomatoes are finished roasting.
When the tomatoes are ready, line the tart shell with aluminum foil and fill with pie weights (or dried beans). Bake the tart shell for 30-35 minutes, or until just set. Remove the foil and the weights, and bake the tart shell for about  15 minutes longer, or until pale golden.
In a small bowl, mix the crème fraîche and the mustard; then spread the mixture evenly over the bottom of the tart. Sprinkle the cheese on top. Arrange the tomatoes in the tart shell, as evenly as possible. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown at their edges. Serve hot, warm, or at room temperature.

Yield: 1 10½ inch tart
you can also make the tart ahead of time, and re-heat before serving.