French Tomato Tart

Apparently, tarts are my new obsession. They are such a fabulous way to highlight fresh ingredients and make something that feels so special. With a little prep, they are surprisingly easy, and this version by Rebekah Peppler even skips the need for eggs or cream and just fills the tart with creme friache to make it even easier and to highlight the fresh tomatoes.

Served with a quick (or complicated — your choice!) side salad, this is a great mid-summer dinner! We complemented it with a warm Butter Roasted Radish and Arugula Salad.

Makes one 9-inch (23cm) tart

1 ½ cups (210g) all-purpose flour
1 teaspoon fine sea salt, divided
2 teaspoons finely chopped fresh chives, divided, plus more for garnish
½ cup (110g, one stick) cold unsalted butter, cut into ¼ inch (6mm) cubes
3 small-medium heirloom tomatoes, sliced into ¾-inch (2cm) rounds
½ cup creme fraiche
Freshly ground black pepper
Flaky sea salt

1. In a medium bowl, mix the flour, ½ teaspoon of the sea salt, and 1 teaspoon of the chives. Add the butter, using your fingertips rub the flour-butter mixture together until a coarse meal forms. Add 3 tablespoons of ice water and stir until the dough just comes together, add more water one teaspoon at a time as needed. Gather into a ball and flatten into a disk, wrap in plastic wrap and chill for at least one hour.

2. In the meantime, line a baking sheet with paper towels and place the tomato rounds in a single layer on the paper towels. Sprinkle with the remaining ½ teaspoon of fine sea salt and set aside to drain for at least 45 minutes.

3. Roll out the chilled dough on a lightly floured surface, creating an 11-inch (28cm circle, large enough to fit over the 9-inch tart pan. Transfer to the tart pan and press into the edges, allowing the edges to hang over. Using the rolling pin, roll across the top of the pan to trim off the excess dough. Chill the crust-lined pan for at least 15 minutes.

4. Preheat the oven to 400°F (200°C).

5. Add the creme fraiche to the chilled crust and spread into an even layer. Season with salt and pepper, sprinkle with remaining 1 teaspoon chives. Pat the tomato slices dry and add them to the tart in a single layer, pressing gently into the creme fraiche taking care not to push all the way down to the tart shell. Sprinkle with flaky sea salt and bake until crust is golden brown and filling is bubbling, about 1 hour. Allow to cool to room temperature before serving.

From À Table by Rebekah Peppler