This delightful tart combines the savory flavors of ham, Gruyère cheese, and tomatoes with a creamy egg mixture, all encased in a buttery homemade crust. Perfect for any occasion, it can be served warm, at room temperature, or cold. Pair it with a green leafy salad for a complete meal.
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Sift together the flour, baking powder, and salt in a bowl.
Add the cold butter, cut into small pieces, to the center of the flour mixture. Using a fork, work the butter into the flour until it resembles coarse crumbs.
Add the egg yolks and white wine, and quickly combine to form a dough.
Wrap the dough and let it rest in the refrigerator for 30 minutes.
Roll out the dough thinly and use it to line a 26 cm (10-inch) tart pan.
Layer the tart crust with the strips of ham, grated Gruyère cheese, and tomato slices.
In a separate bowl, lightly beat the eggs and mix them with the cream. Season with salt, pepper, and a pinch of nutmeg to taste.
Pour the egg and cream mixture over the layered ingredients in the tart.
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes, or until the crust is golden and fully cooked.
Remove the tart from the oven and let it rest for 10 minutes before slicing.
Ensure the butter is cold when preparing the crust for a flaky texture.
You can substitute heavy cream with milk for a lighter version of the tart.
Let the tart rest for 10 minutes after baking to make slicing easier.
Serve the tart with a green leafy salad for a balanced meal.
This tart tastes great warm, at room temperature, or even cold.
Can I use a different type of cheese?
Yes, you can substitute Gruyère cheese with other semi-hard cheeses like Emmental or Swiss cheese.
Can I make the crust ahead of time?
Yes, you can prepare the crust and store it in the refrigerator for up to 24 hours before using.
Can I use milk instead of heavy cream?
Yes, milk can be used as a substitute for heavy cream, but the filling may be slightly less rich.
What can I serve with this tart?
This tart pairs beautifully with a green leafy salad or steamed vegetables for a complete meal.
Can I freeze the tart?
Yes, you can freeze the tart after baking. Allow it to cool completely, wrap it tightly, and store it in the freezer for up to 2 months.
