The Art of the Tart
It’s not always a sweet dessert! Many tarts live up to their name with delightful savory flavors. They’re easy to prepare and elegant to serve. Here’s a trio you’ll want to try.
Iberian chorizo and mozzarella tart
Preparation: 2 hours, 15 minutes (for the tart dough) and 20 minutes (for the filling).
Rest: 1 hour.
Cooking: 45 minutes.
- 1 recipe Savory Pâté Brisée (see below)
- 1/3 cup flour, for rolling out the dough
- 1 onion
- 2 Tbs. olive oil
- 5 vine tomatoes
- 1 clove garlic, peeled
- 1 sprig thyme
- Fine salt and black pepper
- 4 cocktail tomatoes, cut into 3–4 rounds each
- 12 rounds of Iberian chorizo
- 2 oz. mozzarella cheese, diced
- A few leaves of dwarf basil
- Preheat the oven to 300°F. On a floured work surface, roll out the Savory Pâté Brisée with a rolling pin to between ¼- and 1/8-inch thick. Place the dough in a buttered tart pan. Crimp the edges. Lightly prick the crust all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Prebake this tart base at 300°F for 8 minutes. Set aside to cool.
- Make the tomato coulis. Thinly slice the onion. Heat the olive oil in a saucepan and add the onion. Quarter the vine tomatoes and add them, along with the garlic and the thyme. Season with salt and pepper. Simmer over low heat for 10 minutes. Purée the sauce in a blender or with an immersion blender, and pass it through a chinois.
- Pour some of the tomato coulis into the cooled, prebaked tart crust. Add the cocktail tomatoes, chorizo rounds and diced mozzarella.
- Bake at 350°F for 20 minutes. Garnish the tart with a few leaves of dwarf basil. Serve immediately.
Savory Pâté Brisée
Preparation: 15 minutes.
Rest: 2 hours.
- 2 cups all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- 1 tsp. fine salt
- 3½ Tbs. water
- 1 egg yolk
- Sift the flour onto the workspace. Add the softened butter, cut into pieces. Combine the flour and butter with your fingertips until you achieve a sandy consistency. Add the salt, water and egg yolk. Mix the ingredients until they are evenly combined. Bring the dough together into a ball. Wrap in plastic wrap. Chill the dough for 2 hours until it becomes firm.
Reprinted with permission from © Tarts: Classic and Contemporary, Sweet and Savory by Frédéric Anton and Christelle Brua, Rizzoli New York, 2016. Images © Richard Haughton.