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Tomato-Creme Fraiche Tart with Basil and Marjoram

This Tomato Tart, inspired by Mary Berry, captures the essence of summer with a crunchy, buttery crust and a flavorful egg-crème fraiche filling enhanced by basil and marjoram. It's a perfect dish for summer luncheons, complemented by a light salad drizzled with champagne-honey vinaigrette. Ideal for 2-4 servings.
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Prep Time 30 minutes
Cook Time 50 minutes
Course: Appetizer, Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 4 tablespoons butter cut into tablespoons
  • 3 eggs
  • You will need an approximately 4x13 inch rectangular tart pan with a removable bottom
  • 6 oz. creme fraiche
  • 1/4 cup freshly grated cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch dried marjoram
  • 1/4 cup loosely packed basil leaves
  • 4 plum tomatoes, sliced
  • 1-2 tbsp olive oil
  • Drizzle thick balsamic reduction/glaze

Method
 

  1. Combine the flour and butter in the bowl of a food processor. The is a task for a small food processor, if you have one. Pulse 10-15 times, until the butter is in very tiny pieces. Add 1 egg and blend until dough comes together. Line a work surface with plastic wrap and turn out the dough. Top with another sheet of plastic wrap. Roll the dough to about a quarter-inch thickness. Make sure it is large enough to fit the size of the pan. Line the pan with the dough. Prick the bottom of the pastry with a fork and refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. You will place this under the tart pan as it bakes as the crust tends to leak a bit of butter and I’d hate to make a mess of your clean oven. In a large bowl, crack 2 eggs and whisk. Add the creme fraiche, both cheeses, marjoram, and basil. Season with salt and pepper. Whisk well.
  3. Line the pastry with parchment paper and dried beans to weigh down the crust. Blind bake for 15 minutes. Remove the paper and beans from the shell and return to the oven for an additional 5 minutes so the crust can dry out.
  4. Remove the pastry from the oven and lower the oven temperature to 350 degrees.
  5. Pour the egg mixture into the tart shell. Lay the tomato slices decoratively on top of the egg mixture. Brush the tomatoes with the olive oil. Sprinkle the tart with salt, pepper, and a pinch of marjoram. Bake for 25-30 minutes until the pastry is golden brown and the egg mixture is cooked through. You can stick a knife into the egg mixture to make sure the eggs are fully cooked.
  6. Allow the tart to cool for 5-10 minutes then carefully remove from the pan. Drizzle with balsamic reduction. While the tart is cooling, prepare the salad.

Notes

Simple Salad to serve alongside:
Spring mix/ mesclun
Vinaigrette: Combine 1 tablespoon champagne vinaigrette, a drizzle of honey, salt, and pepper in a small jar. Add into 2-3 tablespoons olive oil. Cover the jar with a lid and shake vigorously. Dress the salad just before serving.