FRENCH TOMATO TART

FOR THE TART SHELL:
1 1/2 cups all-purpose flour
1/2 cup (1/4 lb.) butter or margarine
1 large egg
FOR THE FILLING:
4 firm-ripe tomatoes (each 3 in-inches wide; about 1 1/2 lb. total), rinsed and cored
2 tablespoons Dijon mustard
2 cups (1/2 lb.) shredded Swiss cheese
3 tablespoons olive oil
3 tablespoons tomato paste
3 tablespoons chopped shallots
1 clove garlic, peeled and minced
2 teaspoons fresh thyme leaves or dried thyme
2 teaspoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
6 to 8 canned anchovy fillets, drained
6 to 8 Nicoise or Kalamata olives, pitted
Salt and pepper

TO PREPARE THE TART SHELL:*
Preheat oven to 325 degrees F.

In a food processor or bowl, combine flour and butter. Whirl in processor or, if not using a processor, rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim.

Bake in a 325 degree F oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).

TO PREPARE THE FILLING:
Turn oven to 400 degrees F.

Cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends.

Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses.

In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes.

Bake in a 400 degree F oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven).

TO SERVE:
Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.

*MAKE AHEAD:
Crust may be baked up to 1 day ahead. Cool, wrap airtight, and keep at room temperature.

Servings: 6 or 7
Adapted from Source: Sunset Magazine, August 1999