When the markets are full of ripe red-cheeked sun-flavoured tomatoes 🍅
When the markets are full of ripe red-cheeked sun-flavoured tomatoes 🍅When it’s so hot on the streets that you don’t really want to eat, and if you eat, it’s just something light and elegant. When there is always a bottle of rosé in the refrigerator and on the table there is a motley bouquet of wildflowers. It’s summer and you are in Provence.
You have a straw hat in your hands with a ribbon that flutters in the wind and your head is full of butterflies. But even if everything is not like this, bake а tart, pour some rosé in your glass, bite off a piece, close your eyes and imagine yourself somewhere in the south of France.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: pastry
- Cookware: cooling rack, cheese grater, silicone spatula, silicone brush
- Cuisine: French
Ingredients
- 350 g puff pastry
- 4 tomatoes
- 2 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tsp herbs de Provence
- 20 g aged hard cheese, grated
- salt
Cooking method
Step 1
Preheat the oven to 180°C. Cut the tomatoes into circles 5-7 mm thick. In a small container, mix olive oil with herbs.
Step 2
Sprinkle the working surface with flour. Roll out the dough 3-5 mm thick. Cut 28-30 cm diameter circle. Line the baking sheet with parchment paper. Put the dough on the baking sheet. Use your fingers to gently form a raised border. Prick the entire surface of the dough with a fork. Using a spatula, spread a thin layer of mustard over the pastry base. Put tomatoes in the case. Season with salt. Using a silicone brush, coat the tomatoes with olive oil and herbs, scatter the grated cheese. Bake the tart for 25-30 minutes.
My tips and tricks:
This surprisingly simple and delicious dish can also be incredibly beautiful. Do not be too lazy to get up early in the morning, go to the market and find tomatoes of two or three colours for it: for example, red, yellow, and maroon. Then your tart will sparkle with the bright colours of the hot summer.
- 350 g puff pastry
- 4 tomatoes
- 2 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tsp herbs de Provence
- 20 g aged hard cheese, grated
- salt
- Preheat the oven to 180°C. Cut the tomatoes into circles 5-7 mm thick. In a small container, mix olive oil with herbs.
- Sprinkle the working surface with flour. Roll out the dough 3-5 mm thick. Cut 28-30 cm diameter circle. Line the baking sheet with parchment paper. Put the dough on the baking sheet. Use your fingers to gently form a raised border. Prick the entire surface of the dough with a fork. Using a spatula, spread a thin layer of mustard over the pastry base. Put tomatoes in the case. Season with salt. Using a silicone brush, coat the tomatoes with olive oil and herbs, scatter the grated cheese. Bake the tart for 25-30 minutes.