Monday, October 10, 2011
Late season tomato tart
1 pie crust
8 large eggs
2 tsps. herbes de provence, divided
1 tsp. kosher salt
4 tbsp. creme fraiche, divided
8-9 medium firm tomatoes, green and red
Preheat oven to 375 degrees.
In the meantime, core tomatoes and slice thinly; use a food processor or mandoline, if available. Transfer to colander and let drain about 5 minutes, then blot dry. Set tart pan on a baking sheet. Arrange tomato slices in concentric circles atop blind-baked crust. Set tart pan on a baking sheet.
Break eggs into a mixing bowl. Add a teaspoon of herbes de provence, salt and 2 tablespoons creme fraiche. Whip until frothy then pour over tomatoes. Transfer tart pan on baking sheet to oven. Bake about 35-40 minutes until well set but still a bit wet on top.
Remove to cooling rack. After 10 minutes, lift tart from pan ring. Continue cooling another 10 minutes or until it looks like it will slice cleanly. Top slices with a dollop of creme fraiche and sprinkle with herbes de provence.