When the weather is hot and vine fruits are in season, this tomato and Boursin tart is the perfect addition to any meal.
My favorite thing about French cooking is that simple ingredients are elevated to the status of showstopper or main course with just a bit of know-how. Take the humble omelet for instance. Americans have relegated omelets to heavy weekend breakfasts but in France you can enjoy a simpler, creamier omelet served with greens for lunch or dinner. This tomato tart is inspired by that same French tendency to take something simple (like a tomato) and make it really special.
After watching Savannah chef, Mashama Bailey, bake a delicious tomato tart to serve with Southern style fried chicken I was inspired to develop a similar side dish. I served my tart alongside this oven fried chicken and it was a huge hit. I decided to make it even more French by adding Boursin and a delicate sprinkling of Gruyere. You can serve this dish as a side for meaty main dishes or as a light lunch or dinner with a nice green salad.
1 5.2 ounce package of Boursin cheese (garlic and herbs flavor)
4 ounces whole milk ricotta cheese
1 tablespoons olive oil
⅛ teaspoon sea salt
1 ounce gruyere cheese, shredded
1 tablespoon olive oil
1 garlic cloves, minced or grated on a zester (microplane)
¼ cup fresh basil leaves, chopped
Before you make the crust, slice the tomatoes into thick rounds. Place a cookie rack inside an aluminum foil lined baking sheet.
Lay the tomato slices on top of the baking rack in a single layer and season with salt.
Let the tomatoes drain while you prepare the crust.
To make the crust set aside a tart pan with a removable bottom (you don’t need to grease or line the pan).
Preheat the oven to 375 degrees Fahrenheit.
Combine both flours and salt in a large bowl, set aside.
Place the butter, water, oil, and sugar in a medium saucepan and heat over medium heat until the butter is completely melted.
Add all of the flour mixture to the melted butter and stir to fully combine.
Dump the pastry into the tart pan and flatten with a rubber spatula.
Once the pastry is cool enough to handle, use your hands to spread the dough over the bottom and up the sides of the tart pan.
Prick the crust all over with a fork and bake until golden brown, 25-35 minutes. Blot the moisture from the sliced tomatoes with a paper towel and bake the tomatoes in the oven at the same time as the crust.
Remove the crust and the tomatoes from the oven and let cool but keep the oven on.
While the crust and the tomatoes are baking, combine the Boursin, ricotta, olive oil, salt, and grated Gruyere in a bowl. Use a fork or whisk to thoroughly combine.
Combine the tablespoon of olive oil and grated garlic in a small bowl and set aside.
Use an offset spatula to spread the Boursin mixture over the bottom of the crust. Lay the tomatoes over the Boursin in an attractive pattern and drizzle the top with the reserved garlic olive oil.
Bake for 20-25 minutes until the tomatoes are roasted and fragrant.
Let cool at room temperature for at least 10 minutes, top with fresh basil just before serving.
*Can be served warm, cold, or at room temperature.