Does anything capture summer better than tomatoes and a chilled rosé? In any event, add rich dough, a little spice, and fresh herb, and you're more than set for sunny afternoons, rainy evenings, and whatever else summer throws your way.
This tart is a simple riff on the classic french tart featuring tomatoes with a dose of strong mustard at the base. Here, dijon mustard is pureed into white beans to add a little creamy comfort and satiety.
Shown is a thin serving of the most irresistible pie dough that never fails to please a crowd around here (substituting an equal weight of Earth Balance will do fine—no one complains, promise), but the only problem with the otherwise unimpeachable tomato tart is trying to keep solidified fat cold in the heat of a July kitchen. This is the time of year rolling your dough out between wax paper can be a life-saver (or that olive oil crusts can come rushing to the rescue), but if you have a store-bought crust you like, consider this the perfect time to make a swap for convenience.
Tomato Tart with Dill and White Bean-Dijon Puree
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tart dough of choice, rolled out to a 10-inch, 1/8-inch-thick circle
3/4 cup cooked white beans, drained
1 TBSP dijon mustard
1-2 TBSP water, as needed
salt and freshly cracked black pepper
3 small, ripe tomatoes, trimmed and sliced
2 TBSP fresh dill, plus more for garnish
Heat the oven to 375.
Lay dough in a 9-inch tart pan and rest in the freezer while the oven heats. Par bake as needed, depending on the dough you're using, but do not let it brown, keeping in mind that the dough is rolled rather thinly (reduce directed baking time, as needed).
Meanwhile, puree the beans and mustard with 1 TBSP water. Add a little additional water, if needed, just to make the pureeing go smoothly. You should still have a thick mixture at the end, but it should seem more creamy than paste-like. Season with salt and pepper, to taste.
Have your tomato trimmed and sliced 15-20 minutes before assembly to let the tomato slices give off a bit of extra liquid while they wait.
When the dough is ready, spread the bean puree evenly over the bottom of the crust. Sprinkle dill evenly over the puree. Add tomato slices in a spiral pattern, letting them overlap slightly, and top with a pinch of salt. Bake until tomatoes begin to shrivel and the crust is golden, about 40 minutes. Let cool in the pan on a wire rack. Garnish with fresh dill before serving at room temperature.