25 Jun 2014

SC#38 | Tomato and mustard tart


Summer, yum.

This week I had some old friends stay over. The day started as one of the warmest we'd had recently so I got very eager for a welcoming and hearty summer dish, but it needed to be quite free of time constraints. My friends were coming back from a year living in Mexico (as you do) and I wasn't expecting them to be exactly on time... They were three hours late.



This is a long-time classic of mine (and probably the whole of Southern France). It's so easy and so tasty. All you really need is a sharp knife.

Well, and a few other things:
- one pack puff pastry
- 4-6 large tomatoes, nice and ripe
- 2-3 tbsp Dijon mustard
- some fresh basil
- salt and pepper


Method:
- First, preheat your oven to 180°C. Then plan what you will be serving your tart on. The size of the dish/tray will help you determine the size you should roll your pastry out. (I rolled mine way too big.) Then on a floured surface, roll out the puff pastry and transfer it to a baking-proof tray.
- Spread the mustard on the pastry, making sure you get right to the border. Add more or less depending how mustardey you like your food.
- Slice the tomatoes and arrange them on the pastry, leaving 1-2 cm on the sides. Then roll the sides in as to create a nice crust.
- Chop the basil and sprinkle on the tart, with some rock salt and freshly ground pepper.
- Cook for 40 minutes or until the crust is golden.



Serve it warm or cold, and accompany with some salad if you wish. Bon appétit !



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