Tuesday, September 1, 2009

Provencal tomato tart



Ahhh... tomatoes. There isn't one other single ingredient I love as much as a fresh, fragrant tomato. Even the fact that the tomatoes around here aren't the best -to say the least- doesn't stop me from using them as much as I can. Today I noticed I had a couple of them sitting in the kitchen, getting riper and riper at an alarming speed. So I started poking my nose around my favorite food blogs, until I found a recipe for a French tart of tomatoes and mustard. Cavoletto di Bruxelles is a great website with awesome recipes and beautiful pictures. You can see the recipe here, but be warned, it's in Italian.

PROVENCAL TOMATO TART

1 refrigerated pastry dough
2 ripe tomatoes
3 tablespoons mustard with grains
Mediterrenean sea salt
Herbes de Provence
Extra virgin olive oil

Preheat oven to 400F.

Slice th tomatoes as thinly as you can. Spread mustard on dough, leaving a half inch border. Place tomatoes on the dough, slightly overlapping them. Season with sea salt and spinkle with a few pinches of herbs de Provence. Sprinkle with olive oil.

Cook in preheated oven for 20 minutes.

8 comments:

  1. Tomatoes are one of my favorite ingredients too...especially this time of year when they're sweet and fragrant!

    ReplyDelete
  2. They aren't so good right now in Florida (they really never are around here), but I can't live without tomatoes, so I buy them anyways. I'm really looking forward to the winter when we get farmers' markets and better produce!

    ReplyDelete
  3. What a nice tart. I have a few tomatoes on my counter that fit this description!

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