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  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Serves: 8

A delicious appetizer or side dish, featuring colorful heirloom tomatoes with a fresh herbal finish.



1/2 c. (1 stick) chilled unsalted butter, cut in 8 pieces

5 T. ice water

1 large egg yolk

1/2 t. salt

1 1/2 c. unbleached all-purpose flour



3 T. Dijon mustard

4 oz. combined Jarlsberg and Havarti cheese, shredded

1 1/2 lbs. assorted heirloom tomatoes, sliced thin

1 t. coarse kosher salt

1 T. Calivirgin Bountiful Basil Olive Oil

1 T. fresh basil, chiffonade


To Prepare

To prepare crust, add butter to bowl of food processor. Coarse chop using on/off switch. Add water, egg yolk and salt. Process until just combined. Add flour and process until dough just starts to form a ball, about 4 seconds. Form into disc and wrap with plastic wrap. Refrigerate for 30 minutes. If desired, dough can be frozen until ready to use.

Roll out dough on well-floured surface, to 1/8 inch thickness. Transfer to 9 inch diameter tart pan with removable bottom. Ease dough into edges with fingers. Refrigerate for 30 minutes.

Heat oven to 400°. Spread mustard over prepared crust. top with shredded cheese. Arrange tomato slices, overlapping each slice, to cover tart surface. Bake tart on foil lined sheet pan for 40-45 minutes, until edges are golden. When tart is done, remove from oven, sprinkle with coarse kosher salt and finish with a drizzle of Calivirgin Basil Olive Oil and fresh basil. Allow to cool 10 minutes before removing from tart pan.



To Serve

Serve warm or room temperature.

Pair with Delaporte Sancerre.

Eddie's Recipe Tip:

Tart can be baked 2 days ahead and refrigerated. Reheat at 400° for 15 minutes. Add basil oil and fresh basil after reheating.