After getting reacquainted over a game of Ping-Pong with Caroline and Philippe Moos, cousins I had not seen in many years, I joined them for a dairy dinner with four of their nine children in their house in Aix-les-Bains (see page 212). The meal was delicious, consisting of a vegetable soup, an apricot tart for dessert, and this Savoyard tomato-and-cheese quiche as the main course. This is one of those great recipes in which you can substitute almost any leftover cheese you may have in your refrigerator.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425 degrees.
Step 2
Put the flour, baking powder, and a pinch of salt in the bowl of a food processor fitted with a steel blade. Add the butter, and pulse in short spurts until crumbly. Drizzle in 1/3 cup ice water, and continue to pulse until the dough comes together into a ball. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Cut the tomatoes into 1/8-inch-thick rounds. Remove the seeds, then put the tomatoes in one layer on a large plate, and sprinkle with salt and freshly ground pepper to taste. Let sit for a few minutes.
Step 4
On a floured surface, roll out the dough to about 10 inches in diameter. Gently lay it in an ungreased 9-inch tart pan with a removable bottom, pressing the dough into the sides and trimming off any excess.
Step 5
Using a rubber spatula, spread the mustard over the bottom of the crust, and put the cheese on top.
Step 6
Drain and discard any liquid that has seeped out of the tomatoes, and then blot them dry with paper towels. Arrange the slices on top of the cheese, and scatter the olives over. Drizzle the olive oil over all, and sprinkle with the oregano, Parmesan cheese, and more freshly ground pepper to taste.
Step 7
Put the tart in the oven, and bake for about 30 minutes, or until the crust is golden.
