Ile Saint Louis Tomato Tart

The Île Saint-Louis is the historic, tranquil heart of Paris~frozen in the 17th Century. A true island in the center of the tax-tooting bustle reached by a short stroll over a bridge. The elegant main street is lined with charming bistros, the requisite bakery, wine, butcher, cheese shop, florist, creperies and the famous Berthillon for ice cream. The tree-shaded romantic quays provide a quiet spot to read, or enjoy the ever-changing Seine.

To bring the Île Saint-Louis to you--pour a glass of wine, prepare this delicious tart,and listen to this typical music you might hear outside a Metro station: HERE

Île Saint-Louis Tomato Tart

Ingredients:

1 1/2 cups flour

1/4 lb. butter

1 large egg

1 1/2 lb. ripe firm tomatoes, rinse and core

2 tablespoons Dijon mustard

2 cups shredded Swiss cheese

3 T good quality olive oil

3 T tomato paste

3 T chopped shallots

1 clove garlic minced

1 T chopped fresh thyme

2 teaspoons chopped fresh marjoram

1 teaspoon chopped fresh oregano

8 canned anchovy fillets, drained

15 Kalamata olives, pitted

Salt and pepper

Instructions:

-In a food processor, combine flour and butter. Whirl to form fine crumbs form. Add egg and whirl until dough holds together. To not over mix or handle, or the dough will be tough. Pat dough into a ball, then press over the bottom and sides of a 10-inch tart pan with removable rim.

-Bake in a 325° oven until crust is pale gold, about 30 minutes.

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

-Remove the baked crust from oven and increase the temp. to 400°. Spread the mustard over the crust bottom, then sprinkle with 1 1/2 cups cheese. Fit the largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps.

-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° oven until cheese is lightly browned, about 25 minutes. Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.