Tomato Tart with Olives and Gruyère
This dead-simple tomato pie on a crisp, light puff pastry is layered with nutty gruyère, pungent mustard, and savory onions and olives.
- Makes4 to 6 servings
- Cook Time40 minutes
- 3
A sheet of frozen puff pastry, thawed and rolled into a slightly larger rectangle, is the crust for this simple but impressive savory tart. We toss the sliced tomatoes and onion with salt and pepper to season the vegetables while also allowing them to release some of their moisture for both better texture and flavor after baking. Using the tines of a fork to poke holes in the rolled-out pastry prevents the center from becoming too puffy, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.
Don’t use regular round tomatoes in this recipe. Plum tomatoes, which are relatively firm and dry, work best.
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