Makes one 12-inch tart
Ingredients
3 pounds cherry tomatoes
1 tablespoon Dijon mustard
1 red onion
Dried oregano to taste
For the crust
150 grams all-purpose flour
150 grams whole wheat flour
100 grams warm water
100 grams olive oil
12 grams dry instant yeast (or 24 grams fresh yeast)
10 grams salt
1. Lightly brush a 12-inch round metal tart pan with olive oil.
2. Make the dough: Mix the warm water, olive oil and yeast in a small bowl until completely incorporated. Combine the salt and flour in a medium bowl. Add the liquid to the flour mixture, first mixing with a fork or wooden spoon and then kneading by hand until smooth.
3. Place the dough in the oiled pan and spread it evenly with your fingers to the edge of the pan. Cover with a towel and let sit for one hour.
4. Make the coulis: Slice the onion and toss it with a half pound of the cherry tomatoes and enough olive oil to coat. Sprinkle with a bit of dried oregano and roast on a sheet pan at 450 degrees until the tomatoes are lightly browned, about 15 minutes. Let cool slightly, then, using a blender, purée with 1 tablespoon of Dijon mustard until smooth. Taste and adjust salt.
5. Slice the remaining tomatoes into halves. Spread a thin layer of the tomato mustard coulis onto the dough, adding an additional pinch of oregano to taste. Arrange the halved tomatoes atop the dough, packing them as tightly as possible. Drizzle with olive and sprinkle with sea salt.
6. Bake at 425 degrees for 25 to 30 minutes, until the crust is golden brown and the tomatoes are slightly charred. Serve warm, as is or finished with a bit of lemon zest, a few torn basil leaves, some shaved Parmesan and a sprinkle of capers or your favorite caviar.
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