Modern Baker: Tomato & Cantal Tart

      The seventh recipe I made from the Savory Tarts & Pies section (the 51st recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Tomato & Cantal Tart, on pages 142-143.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).

      I used the Rich Pie Dough recipe for the tart crust.  The ingredient list for the Rich Pie Dough:  all-purpose flour, salt, baking powder, butter, and eggs. 

      The ingredient list for the filling:  tomatoes, Cantal cheese (sort of like a Gruyere cheese in taste), Dijon mustard, salt and pepper, olive oil, and fresh basil leaves. 

      The dough rolls nicely and quickly, the filling ingredients are just layered into the tart crust, and it bakes in only 25 minutes, so it is perfect for a quick lunch or dinner.  It tastes a lot like a tomato cheese pizza.  Definitely a hit around here, definitely making this again.
      I made a full-size (11") tart and we had leftovers which Mark took to work in his lunches.  He said it warmed up very nicely in the microwave and was not soggy, etc.  He also said he would be happy to have that for lunches again sometime...this from a guy who does not normally like leftovers all that much.  High praise indeed.  

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.