Tomato and Fontina Tart

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6

This recipe yields enough flaky, buttery dough to make a delicious summertime tomato tart plus another small plate. If you are planning to use one or both pieces of dough right away, first wrap them securely in plastic wrap and refrigerate for at least 30 minutes. Or, place one or both of the wrapped disks inside a resealable plastic bag and freeze for up to 3 months. To use, the dough must be defrosted at room temperature until workable but still slightly chilled, about 2 1/2 hours.


For the savory tart dough:

  • 3 1/2 cups flour
  • 1/2 tsp. salt
  • 1 cup unsalted butter, cubed
  • 2 eggs, lightly beaten
  • 1 Tbs. fresh lemon juice
  • 1/4 cup ice water, plus more as needed
  • 3 large garden or heirloom plum tomatoes, cut into slices 1/4 inch thick
  • 2 shallots, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper, to taste
  • 3 oz. fontina cheese, thinly sliced
  • 1 egg yolk, whisked with 1 tsp. milk
  • 2 Tbs. finely chopped fresh basil (optional)


Make the dough
In a food processor, combine the flour, salt and butter. Pulse until the mixture forms coarse crumbs. In a small bowl, whisk together the eggs, lemon juice and the 1/4 cup ice water. With the motor running, quickly add the egg mixture to the flour mixture and process just until the dough comes together. Turn out onto a lightly floured surface and form into a smooth cylinder. Cut in half and shape into 2 thick disks. Refrigerate 1 disk and wrap 1 disk for future use (see note above).

Roll out the dough
Preheat an oven to 375°F.

On a lightly floured surface, roll out the chilled dough disk into a rough 12-inch round or square. Fold the dough round in half and transfer to a 9-inch round or square tart pan. Unfold the dough and ease it into the pan, patting it firmly into the bottom and building up the sides.

Assemble and bake the tart
Arrange the tomatoes and shallots evenly over the crust. Season with salt and pepper and top with the cheese. Lightly brush the egg mixture over the edges. Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Let cool briefly in the pan on a wire rack.

Garnish the tart with the basil and serve warm. Makes one 9-inch tart; makes 2 savory tart dough disks.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

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