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Tomato Honey Mustard Dill Tart

Tomato Honey Mustard Dill Tart

Course Brunch, Dinner, Lunch
Cuisine American
Keyword honey mustard, savory tarts, Summer Tarts, Tomato dill tart, Tomato Tart
Prep Time 45 minutes
Cook Time 25 minutes
Chill Time: 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the Crust:

  • 4 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 cup cold Butter cut into pieces
  • 2 eggs

For the filling:

  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 2 tablespoons honey plus 1 tablespoon for drizzling
  • 1/3 cup spicy mustard
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped dill plus a few sprigs for decoration.
  • 4 cups mini tomatoes

Instructions

  1. Make the Crust:
  2. Place the butter pieces in the freezer for 10 minutes.
  3. Whisk together the flour and salt.
  4. Place the flour and butter in a food processor and pulse until the mixture reaches a crumbly texture.
  5. Pulse in the eggs.
  6. Transfer to a lightly floured surface and knead briefly to make sure everything is combined.
  7. Wrap the dough in plastic cling film and chill for 1 hour.
  8. Preheat the oven to 400°F.
  9. Roll the dough out into a rectangle between 2 sheets of parchment paper, slightly larger than the baking sheet.
  10. Remove the top layer and place the dough on a baking sheet.
  11. Pinch the frame all around to create a shell.
  12. Use a fork to stick holes in the bottom. Bake for 10 minutes.

Make the filling:

  1. Whisk together the eggs, heavy cream, sour cream, milk, honey, and mustard.
  2. Whisk in the dill.
  3. Season with kosher salt and freshly ground pepper.
  4. Pour the mixture into the shell.
  5. Arrange the tomatoes on top.
  6. Turn the oven down to 350°F
  7. Bake for 25 minutes.
  8. Let cool for 15 minutes.
  9. Cut and serve.