This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes. Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust.The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy. Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese).To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices. With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices.However, I don’t recommend plum tomatoes as they have too much juice. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. Choose ripe tomatoes, although they shouldn’t be too soft to the touch.And if you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. Remove shell from oven and allow it to cool completely before removing from pan. Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Place cold tart shell onto a baking sheet and bake until golden brown. But in North America, you can opt for white cheddar or mozzarella as more affordable options.įor a Southern French touch, I love to add some Herbes de Provence. Arrange tomato slices in a single layer on paper towels, and sprinkle with salt. For the cheese, the French will classically opt for Gruyère or Comté. Slice tomatoes, cutting larger tomatoes into -inch slices for bottom layer and smaller tomatoes into -inch slices for top layer. (Read recipe notes if you want to pre-bake the crust). Shape the edges as you like and prick the bottom a few times with a fork. You can opt for a store-bought pastry crust for simplicity (like I often do), or make your own if you wish. Then transfer into a 10-inch (25,5cm) lightly greased tart pan (or similar sized pie dish), pressing the bottom and sides firmly. ![]() With just a few ingredients (puff pastry crust, tomatoes, Dijon mustard, cheese and tomatoes) there is nothing complicated to this tart recipe, except a few tips to know regarding the preparation of the tomatoes (read my tips below). There are a number of variations to this classic Summer dish, including some with ham, anchovies, olives, etc… But if you ask me, this basic one is simply wonderful as is. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Meanwhile, place the tomatoes in a large bowl. It features a buttery puff pastry, with in-season ripe tomatoes, a sprinkle of grated cheese and a heavy smear of Dijon Mustard at the bottom. Wrap in plastic wrap and refrigerate for 30 minutes. This savory Tomato Mustard Tart is a classic Summer recipe that French home cooks love to make every year when tomatoes are in season.
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