Fresh, ripe, juicy tomatoes are about to flood the markets here in Oregon, and I have a simple, delicious recipe you will want to try which will bring those much anticipated flavors to the surface: a tomato and Gruyère tart. Inspired by Ina Garten’s recent recipe, I have tailored it for a smaller serving portion and added an extra touch of flavor with Maille’s Chardonnay white wine and white truffle mustard.
Last weekend I enjoyed making it out on my back porch under the sun, only stepping inside to use my food processor and oven. The crust is flaky, and melts in your mouth (you can also use a puff pastry picked up at your local market) and the layer of buttery cheese elevates the entire tart to decadence. Without the need for pretense with fancy tart pans, this rustic tart allows the flavors to work their magic without the fuss. Using fresh herbs from the garden, pour yourself a glass of wine, mix up a simple green salad with vinaigrette and enjoy.
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