When you read my post about the no-roll flaky dough you probably mentioned that I’ve become a big fan of this tart crust, so when the Tomato Cantal Tart came up on my Modern Baker Challenge schedule I immediately knew I would use the no-roll flaky dough for the crust again. This tart calls for cantal cheese which is a French cheese – the ladies at the cheese counter looked surprised: obviously, they had never heard of this cheese before. Fortunately, I remembered the side note saying that Cantal was similar to Gruyère which they had. Back at home, I realized I didn’t have enough Gruyère, so I added some sharp Cheddar (just in case you were wondering about the orange spots on the tart). This tart was easy-peasy: make the crust, brush with Dijon mustard (note to myself – do NOT lick the spoon when you’re done: it is really hot), top with half the cheese, arrange the tomatoes, top with remaining cheese and bake. When it comes out of the oven, top with basil. This tart was awesome. YUM!
Bake your own bread – May: Roundup