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Preparation time
45 minutes
Total time:
1 hour 20 minutes
Serves
6
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Ingredients
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1 ½ lb (675 g) ripe tomatoes, sliced into rounds ¼ inch (5 mm) thick
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1 tsp salt
Shortcrust Pastry
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⅓ cup (75 ml) milk
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2 tbsp (30 ml) apple cider vinegar
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2 cups (300 g) unbleached all-purpose flour
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½ tsp baking powder
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½ tsp salt
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¾ cup (170 g) cold unsalted butter, diced
Filling
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½ block (125 g) Philadelphia cream cheese, softened
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1 tbsp (15 ml) Dijon mustard
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2 tbsp chives, finely chopped
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2 tsp thyme leaves
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2 tbsp (30 ml) olive oil
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1 egg yolk, beaten
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Directions
Tomatoes
- Place the tomato slices on a wire rack set over a baking sheet to allow the excess liquid to drain. Sprinkle with the salt and let drain while you make the shortcrust pastry. Pat dry with paper towels.
Shortcrust Pastry
- In a small bowl, combine the milk and vinegar.
- In a food processor, blend the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk mixture and pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands.
- With the rack in the lower third, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, roll the dough out to form a 16-inch (40 cm) circle about 1/8 inch (3 mm) thick. Place the dough on the baking sheet.
Filling
- In a small bowl, combine the cream cheese and mustard with a fork until very soft. Season with pepper. Spread the cream cheese mixture over the dough, leaving a 3-inch (7.5 cm) boarder all the way around. Top the cheese mixture with the tomato slices, letting them overlap. Sprinkle the herbs over the tomatoes and drizzle with the oil. Season with pepper. Fold the boarder of dough towards the centre over the filling, but without completely covering it, forming pleats as you go. Using a pastry brush, cover the dough with the egg yolk.
- Bake for 35 minutes or until the crust is nicely browned. Let cool before serving.
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