Picnic Recipes From Sara Moulton

• 1/2 recipe Basic Pie Pastry Dough (recipe below) • 3 large tomatoes, about 1 1/2 pounds, peeled and cut into 1/2-inch thick slices • Kosher salt for sprinkling • 1/4 cup Dijon mustard • 1 cup coarsely grated Gruyere cheese • 1 tablespoon finely chopped fresh parsley • 1 tablespoon chopped fresh thyme • 1 garlic clove, minced • 2 tablespoons extra virgin olive oil • Additional kosher salt and freshly ground black pepper to taste

Roll the dough into an 1/8-inch thick round on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off any excess dough from the edges, and prick the bottom lightly with a fork. Chill for 30 minutes.

Preheat the oven to 375 degrees F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

Turn up the oven to 400 degrees F. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in one overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.

In a small bowl, stir together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature. Serves 6 to 8.

Basic Pie Pastry Dough

• 2 cups all-purpose flour • 1 teaspoon table salt • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled • 4 to 6 tablespoons ice-cold water or more as needed

Mix the flour with the salt in a large bowl. Add the butter and use 2 knives or a pastry cutter to blend until the mixture resembles the texture of small peas (Alternative: combine the flour and salt in a food processor and pulse once or twice to blend. Add the butter and process until blended, about 20 seconds, then transfer to a large bowl).

Make a well in the center of the mixture and add the water. Mix quickly with a fork to form a soft dough. Add another teaspoon of cold water if the dough appears to be too dry. Turn out onto a floured work surface and work gently into a rough ball. Wrap in plastic and refrigerate for at least 1 hour. The pastry dough can be made up to a day in advance or kept frozen for up to a month.

Variation: For sweet pastry, reduce the salt to 1/2 teaspoon and add 2 tablespoons sugar to the flour and salt. Makes enough for two 9-inch tart shells or a double-crust pie

Recipes shown on GMA, courtesy of Sara Moulton, copyright © 2003.

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