Provencal Tomato and Fennel Tart with Fresh Thyme

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 In a large bowl, combine sifted flour and salt. Add cold, cubed butter and mix until the mixture resembles coarse crumbs.
3. 3 Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
4. 4 Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
5. 5 Arrange the sliced fennel and tomatoes over the pastry shell. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
6. 6 Top with grated gruyere cheese and chopped thyme leaves.
7. 7 Bake in the preheated oven for 45 minutes or until the crust is golden and the tomatoes are tender.
8. 8 Remove the tart from the oven and let it cool slightly before serving.