Tomato, arugula and grana padano tart and a Sunday miracle

A miracle happened in my house last Sunday – I said I was going to make this tart for lunch and Joao said he was going to eat it, too. :D
After lunch, he said the tart was delicious, which made me both surprised and happy – those of you with picky eaters at home know the feeling... :)

It’s a very simple recipe, with almost no cooking involved, but I had to share it with you.

Tomato, arugula and grana padano tart
from Australian Gourmet Traveller

Grana padano pastry*:
1 cup (140g) all purpose flour
100g chilled unsalted butter, coarsely chopped
1/3 cup (34g) finely grated grana padano – or use parmesan as in the original recipe

Mustard dressing:
½ tablespoon olive oil
juice of 1 lime
½ teaspoon Dijon mustard
salt and freshly ground black pepper

Topping:
500g mixed baby tomatoes, such as yellow grape, cherry and baby Roma – halve the larger ones and leave the small ones whole
1 small bunch of arugula
shaved grana padano, to serve

For grana padano pastry, process flour and butter in a food processor until fine crumbs form. Add grana padano, process to combine, add 2 tablespoons (or more) iced water, pulsing to form a dough. Turn onto a lightly floured surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour). Roll out on a lightly floured surface to a 35cm-diameter round and line a lightly buttered 24cm-diameter tart pan, trim edges and prick base with a fork. Freeze for 1 hour.
Preheat oven to 180°C/350°F. Butter the shiny side of a large piece of aluminum foil place it, buttered side down, tightly against the crust. Fill with baking weights/dried beans. Bake pastry until light golden (15-25 minutes), then carefully remove paper and weights and bake until golden and crisp (5-10 minutes). Set aside to cool completely.
For mustard dressing, whisk ingredients in a large bowl to combine, season with salt and pepper to taste and set aside.
Add tomato to dressing, toss lightly to combine, then transfer to pastry case. Toss the arugula leaves in the dressing too and place some leaves over the tomatoes (you’ll serve the remaining leaves with the tart slices). Scatter over grana padano shaves and serve immediately.

* I kept the pastry in the freezer (well wrapped in plastic) for 1 week; thawed it in the fridge overnight before using – it worked perfectly.

Serves 4 as a light meal – the hubby and I ate the whole thing and there was nothing left. :D