French Tomato Tart

5 from 1 vote

How to make a flaky French Tomato Tart. Our easy vegetarian summer tart features colourful tomatoes, boursin, gruyere and roasted garlic.

Servings:

Calories: 464kcal

Place the flour, butter and salt in a food processor fitted with a steel blade. Blend until the ingredients are incorporated but you can still see pea-sized bits of butter.
When the processor is running, drizzle in the water, watching as the dough comes together and starts to form a ball, about 30 seconds. If the dough is too dry, add more cold water, 1 tablespoon at a time, until the dough sticks when pinched and is pulling away from the bowl. If it seems too sticky, add more flour, 2 teaspoons at a time.
Remove the dough from the bowl, wrap in plastic wrap, and press lightly into a disk. Refrigerate for at least 1 hour before using. At this point, the dough can be frozen for up to 3 months. Allow to thaw in the fridge overnight before using.

Heat oven to 400 F. Line a large rimmed sheet pan with parchment paper.
On a lightly floured surface, roll out the pastry to 1/8 inch thick. You should have a rectangle measuring 9 x 12 inches. Rough edges are fine for a rustic look. Roll it carefully onto a rolling pin and unroll onto a prepared sheet pan. Using a fork, poke holes all over the pastry surface so it doesn't puff up.
Spread the Boursin Cheese over the pastry shell, leaving a 1-inch border around the edges, then sprinkle the cheese evenly over top. Lay tomato rounds over the cheese layer. Top with roasted garlic cloves. Season with salt and pepper and sprinkle with fresh chives.
Bake until the cheese is bubbly and the crust is brown, 25-35 minutes.
Let rest for 5 minutes before slicing and serving.