Tomatoes are vegetables that make good neighbours. Bernadette, my lovely ‘voisine‘ (neighbour), is passionate about her home-grown pomme d’amour (that’s how she calls them – love apples). Whenever I drop by to say hello, she will meticulously tell me the difference between the yellow, red and green ones. Each type has a story to tell, from great-grandmothers recipes to how sweet some are compared to others. Whatever it is, I can stay hours listening to her vegetable tales. Earlier this week, she prepared an enormous basket of these glistening red beauties as a gift. I have been admiring them all week, letting my imagination run wild with cooking ideas. We’ve been enjoying gazpachos, tomato salads, and today, this delicious tomato tart. Merci, Bernadette!
Ingredients (serves 6):
For the filling:
5-6 tomatoes (sliced and partly deseeded)
4 tbsp tarragon mustard
5 tbsp grated parmesan cheese
1 tbsp Provence herbs
200 g mozzarella cheese (sliced)
A few fresh basil leaves
Olive oil (to drizzle)
Salt and pepper (for seasoning)
For the shortcrust pastry:
210 g plain flour
125 g unsalted butter, chilled and sliced in cubes
1/2 teaspoon salt
1 large egg
3 tbsp cold water
or 230-250 g ready-made shortcrust pastry dough
In a large bowl, mix the flour and salt in a bowl. Add the butter and mix using your hands until dough is crumbly. Make a well in the center, add egg and water. Mix well until dough is soft and form a ball. Roll dough on a floured surface, adding flour if necessary if dough is too sticky. With a rolling pin, roll dough large enough to cover tart pan. Press firmly on the sides to line the pan.
Preheat oven 200°C.
Spread tarragon mustard on the tart base, sprinkle parmesan and arrange the sliced tomatoes in two fine layers. Drizzle with olive oil, Provence herbs, and arrange sliced mozzarella all over. Sprinkle with salt and pepper.
(Tip: To avoid a wet tomato tart, let the sliced tomatoes drain for 10 minutes on a plate before placing them in tart.)
Place tart in oven and bake for 30 minutes. Sprinkle with fresh basil leaves and serve immediately.