It’s still too hot here to say “fall is in the air,” but La Rentrée is fast approaching! This is the period in France when all the kids go back to school, and everyone finally returns from Vacation.
With just a few weeks left of summer I’m feeling the need to celebrate its flavors before they disappear again for 12 months. (This is not like California, where I can get a pretty decent tomato 9 months out of the year!)
So for my “last hoorah for tomatoes” I’m making this delicious specimen.
A French Tomato Tart. Comprised of a selection of colorful tomatoes, Dijon Mustard, Gruyère Cheese and a buttery, herby crust.
This recipe is even easier if you buy store-bought pie dough, but I love making it homemade for the flaky crust and the herby flavor I add to the dough.
But when I’m really feeling lazy, I skip the tin altogether and use store-bought puff pastry. Dufour is my favorite brand in the USA. It’s worth the price! Just pop it on a sheet pan lined with parchment paper, score a 1-inch perimeter around the rectangle for a crust, then place the fillings inside the rectangle. But prick the bottom with a fork first.
Choose a selection of tomatoes for a beautiful presenation. My go-tos are usually one red tomato, one yellow tomato and a Green Zebra tomato. You can choose to alternate the colors but I prefer to group them, keeping the colors and sizes in a uniform pattern.I think it looks prettier that way.
Pair this tart with a tossed salad and a chilled glass of rosé for a light outdoor supper or lunch. I love it hot out of the oven, but it’s every bit as good at room temperature, so any leftovers are still a treat the next day!
For more ways to make the most of a ripe tomato harvest, check out my Quick Tomato Jam, Fresh Tomato Sauce Pasta, Tomates Farcies, and Roasted Red Pepper and Tomato Soup!
If you don’t have Gruyère on hand, Comté or Emmental will melt and taste similarly, or a soft goat cheese makes for a tangier, creamier tart.
Spread a thin layer of caramelized onions under the mustard before adding the cheese, and you’ll get a tart with a touch more sweetness.
If Herbs de Provence isn’t in your pantry, a mix of dried thyme and rosemary will get you most of the way there.
Fresh thyme can be used in the crust in place of dried, if that’s what you have on hand.
Swap in whole grain mustard for the Dijon for a bit of texture along with the tang.
If you are not a mustard fan, spread a layer of Pesto instead. After the tart is baked serve with burrata cheese!
(French Life Story) The Restaurant That Got Away
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Aug 12
There’s a feature of the iPhone that I have a love/hate relationship with: that little square that pops up on your home screen, showing you what you were doing this time last year, or 5 years ago?
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