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Summer Pleasure: Recipe for Tarte fine aux Tomates

This recipe is shared by Aurelie at Avignon Gourmet Tours:

There’s a recipe I have wanted to make for a while now (Tarte fine aux Tomates), but I decided to remain patient as I wanted to make sure I would get the best possible tomatoes, ripened in the hot Provence sun. And, as I went to the farm yesterday and saw all the colourful, gorgeous looking tomatoes, I knew there was no need for me to wait any longer… follow the rest of Aurelie’s journey on her summer market shopping day.

 

Provencal Tomato Tart @AvignonGourmet
Tarte fine aux Tomates
Print Recipe
Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.
Servings Prep Time
6 people 20 minutes
Cook Time
1.25 hours
Servings Prep Time
6 people 20 minutes
Cook Time
1.25 hours
Provencal Tomato Tart @AvignonGourmet
Tarte fine aux Tomates
Print Recipe
Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.
Servings Prep Time
6 people 20 minutes
Cook Time
1.25 hours
Servings Prep Time
6 people 20 minutes
Cook Time
1.25 hours
Ingredients
Servings: people
Instructions
  1. Preheat your over to 200°c / 400°F / Gas 6.
  2. Roll the puff pastry to a circle slightly larger than 30cm and let in rest in the fridge while you prepare the tomatoes.
  3. Remove the cores from the tomatoes.
  4. Slice them about 5mm thick.
  5. Mix the mascarpone cheese with the parmesan and basil and season well.
  6. Spread the cheese mixture across the centre of the pastry leaving about 10cm at the edges.
  7. Layer the sliced tomatoes around the outside of the cheese making a full circle.
  8. Continue towards the centre in ever-decreasing circles.
  9. Drizzle with olive oil.
  10. Bake the tart in the preheated oven for 30 minutes
  11. Then turn the oven down to 150° / 300°F / Gas 2, and bake for further 45 minutes.
  12. The tart can be eaten warm or at room temperature.
  13. Bon appétit !
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. She writes a weekly food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate. Her travel apps are found under the brand Edible Heritage. Carolyne also curates an e-commerce website for artisanal products of exceptional quality Atelier Boutiques

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