Tomato and Fontina Tart
This recipe yields enough flaky, buttery dough to make a delicious summertime tomato tart plus another small plate (see related recipes at left). If you are planning to use one or both pieces of dough right away, first wrap them securely in plastic wrap and refrigerate for at least 30 minutes. Or, place one or both of the wrapped disks inside a resealable plastic bag and freeze for up to 3 months. To use, the dough must be defrosted at room temperature until workable but still slightly chilled, about 2 1/2 hours.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 cups flour
- 1/2 tsp. salt
- 1 cup unsalted butter, cubed
- 2 eggs, lightly beaten
- 1 Tbs. fresh lemon juice
- 1/4 cup ice water, plus more as needed
- 3 large garden or heirloom plum tomatoes, cut into slices 1/4 inch thick
- 2 shallots, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 3 oz. fontina cheese, thinly sliced
- 1 egg yolk, whisked with 1 tsp. milk
- 2 Tbs. finely chopped fresh basil (optional)