Provencal Tomato and Fennel Tart with Fresh Thyme

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cubed
• 1 cup ice water

• 3 medium ripe tomatoes, sliced
• 1 large fennel bulb, thinly sliced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup fresh thyme leaves, chopped
• 1 cup gruyere cheese, grated
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large bowl, combine sifted flour and salt. Add cold, cubed butter and mix until the mixture resembles coarse crumbs.
3. 03
   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. 04
   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. 05
   Arrange the sliced fennel and tomatoes over the pastry shell. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
6. 06
   Top with grated gruyere cheese and chopped thyme leaves.
7. 07
   Bake in the preheated oven for 45 minutes or until the crust is golden and the tomatoes are tender.
8. 08
   Remove the tart from the oven and let it cool slightly before serving.