One of my favorite summertime dishes is Tarte à la tomate, light French fare commonly prepared as an appetizer or part of a light meal. This recipe is from my husband's family - it's quick, simple and delicious. Bon appétit!
Ingredients:
- pie dough
- Dijon mustard, about 2 Tbsp
- 3 tomatoes, medium sliced (too thin comes out dry and too thick produces too much juice)
- Swiss cheese, shredded, about 1 cup
- salt, fresh pepper, herbes de Provence
- basil, chopped
- Fromage de chèvre (goat cheese), sliced - optional
Prep:
- Preheat oven to 450 degrees Fahrenheit
- lightly butter and flour the bottom of a 9-inch pie plate (or simply cover with wax paper)
- lay dough on top of pie dish and poke a few holes on the bottom with a fork
- spread mustard on the bottom of the dough (a thin uniform layer)
- layer shredded Swiss cheese uniformly on the top of the mustard. Make sure to cover the entire surface of the bottom of your pie.
- layer tomatoes in a single layer, going from the edge inward with a slight overlap
- season with salt and pepper
- optionally add a few thin slices of fromage de chèvre on top of the tomato bed
- add sprinkling of herbes de Provence and/or fresh basil (I only had frozen basil for the photo above)
- bake for 25-30 minutes - to avoid a soggy pie, continue to bake for a few extra minutes until the pie crust is dark and tomatoes look slightly dried out EVEN IF it looks done.
Serve with your favorite wine (a light dry red may work nicely)...
Wow! That sounds and looks amazing.
ReplyDeleteThanks Dina! I have to admit I can eat half the tarte myself :)
DeleteCatherine this looks fantastic! I'm making this tonight. I have so many tomatoes from my garden and this will be perfect for a summer's night. Thank you for sharing it. I'm going to pin this ASAP!
ReplyDeleteAw thank you Kim... Wish you could offload some of your tomato harvest this way :) Don't forget the wine + Bon appétit my friend!
DeleteCatherine, this is so funny: I just made a similar "tart" the other day! Posted a pic on Instagram because I was so happy to be able to use my oven again (had been broken for some time). I will definitely try your version with the "moutarde" and the cheese at the bottom. Chèvre is a stand-by of mine, so it will also definitely be there for the final touch. Lovely recipe, thank you!
ReplyDeleteOh! Must've missed that IG post, will have to go and check your feed... interesting that you mention this version having mustard as all the times I've had it in France, there's always been mustard + cheese! But you're right, having scanned other recipes online, some versions leave them out. My husband pointed out that like many simple French recipes, tarte à la tomate was born out of what was in season and on hand. Would love to know how you like it "this" way ;) Bon appétit!
DeleteYumm! That looks sooo good!
ReplyDeleteThank you Sarah :)
DeleteMiam miam! Merci pour la recette, Catherine. J'ai l'intention de l'essayer bientôt!
ReplyDeleteAvec plaisir Melinda... Bon appétit! :)
DeleteOh looks so divine and delicious! I will have to try it. But I think I will need a beautiful tart pan like the one you used - so pretty!
ReplyDeleteHave a lovely day!
If you love tomatoes, you'll love this tarte Shirley... with or without a pretty tart pan ;)
DeleteI love how you added a nice dry red wine might work nicely...aah♥
ReplyDeleteahh so good for the heart ;)
DeleteI'm visiting from Thursday's Favorite Things and this does look really good. :)
ReplyDeleteThank you so much for visiting Rosey :)
DeleteI googel +'d this. I am going to try it.
ReplyDeleteYou can buy this is deli's in France and it is absolutely bloody delicious
ReplyDeleteMollyxxx