Tomato hazelnut Tart

In three simple steps, you will have a dish that you’ll be proud to serve, as a light luncheon entrée, perhaps with a salad or two. A wedge of this tart also makes a lovely first course for an important dinner.

It’s not difficult to do. What makes this recipe a fabulous success is the result of using the very best ingredients. The cheese should be the good stuff, the imported stuff. Your olive oil has to be certified Italian extra virgin, your mustard must be the top brand, your herbs must be fresh, and your tomatoes must be thick, red, juicy, and perfectly ripe. If you can’t get good tomatoes, make something else. Lackluster tomatoes will turn this tart from fabulous to…ok… And ok is just not good enough!

My Tomato Hazelnut Pie is one of my favorite dishes and was a best-seller for my catering company on Long Island. I hope it becomes one of your favorites, too!

For best results, use a tart pan with a removable ring for this tart.

The Shell

Ingredients:

• 1 ¾ cups flour

• 3/4 teaspoon salt

• 13 tablespoons cold butter (6.5 oz)

• 1 large egg

Method:

• In food processor, combine flour and salt.

• Cut the butter into small pieces and pulse until the texture is that of coarse crumbs. Don’t over process—small pieces of butter should remain.

• Stir in the egg and briefly pulse until the dough just comes together.

• Press the dough into a lightly buttered tart pan and chill for 30 minutes.

The Filling

Ingredients:

• ¼ cup best quality Dijon mustard

• ¼ lb imported gruyere or compté, grated

• 3 large tomatoes, such as beefstake, sliced 1/3 inch thick. If you can’t find large ones, smaller ones will do, but make sure to slice them thickly.

Method:

• Preheat oven to 400°

• Spread the mustard evenly over the shell, then sprinkle evenly with the cheese.

• Arrange the tomato slices in one layer, overlapping them slightly.

• Bake the tart for 40 minutes, then remove it from the oven.

The Dressing

Ingredients:

• 2 tablespoons minced parsley

• 1 teaspoon fresh thyme leaves

• 1 teaspoon minced fresh basil

• 2 teaspoons minced fresh garlic

• ¼ cup certified single origin, Italian extra-virgin olive oil (such as Kirkland brand)

• ½ cup hazelnuts, roasted at 400° for 5 minutes and then coarsely chopped.

Method:

• Whisk together all the ingredients except for the hazelnuts, and sprinkle the dressing evenly over the tart.

• Finish the tart by scattering the chopped hazelnuts over all. Remove the ring from the tart pan and place it on a large serving plate or cake stand. You can leave it on the bottom of the pan or carefully remove it using two spatulas

• Slice the tart and serve hot/warm or at room temperature.