Summer Tomato Tart

from: Her Kitchen Addiction

adapted from: TheFramedTable.com

Ingredients:

Tart Shell (Pâte Brisée) *

1 1/2 cups Flour

1/2 stick Butter, cut into cubes and chilled

1/2 tsp Salt

1 egg

4-5 TB ICE COLD Water

*If you don't want to make Tart crust by hand you can always store buy one.

Tomato Filling

6 medium Tomatoes, Thinly Sliced

(I used Yellow, Red, and Orange Combo but any tomatoes will do and heirlooms would be gorgeous as well!)

8-11 oz. Heirloom Cherry Tomatoes

(Or normal cherry tomatoes)

1 TB Dijon Mustard

1 TB Sour Cream

1/2 tsp Pepper

1/2 tsp Salt

1/2 tsp Sugar

1/2 tsp Paprika

1/4 tsp Dried Oregano

1/4 tsp Dried Basil

1 TB Fresh Basil, Torn

-Preheat Oven to 425 degrees.

-Combine flour, salt and cold butter cubes and mix until it resembles coarse sand texture. (The colder the butter the better. It will help create a super flaky crust!) Make a well in the middle of your flour mixture and add egg and 2 tablespoons of ice cold water and mix until dough comes together. Add 2 more tablespoons of water if needed. Form a dough ball and refrigerate for an hour of freeze it for 15 mins.

-Roll out dough about 3 inches wider than the pan being used then fill fan and press sides down until all in tact. Trim the excess dough and tidy up the edges. Use a fork to poke a few holes into the bottom of the crust to prevent it from bubbling.

 -Mix Dijon and Sour Cream together and spread on bottom of tart. It will be A VERY VERY thin layer.

-Next, fill your tart with sliced tomatoes however you choose to arrange them. I like to overlap them in circles.

-Mix together salt, sugar, pepper, paprika, dried basil and oregano, and sprinkle over tomatoes.

-Bake 20 Mins

-Remove tart from oven and arrange cherry tomatoes on top and sprinkle torn fresh basil on top and bake for another 20-30 mins (or until crust is golden brown and cherry tomatoes start to blister)