A Sweet Tomato and Strawberry Tart
Dessert · Ginger and Nutmeg · Pies & Tarts · Provencal Recipes · TasteChef Eric Sapet of La Petite Maison in Cucuron is a master. Combining tomatoes, black olives and strawberries into a sweet and savoury dessert is certainly uncommon – the result is excellent. Due to a wedding cancellation only a few days before the event, a lucky group of foodies received an email invitation to participate in a rare Saturday morning cooking class. La Petite Maison de Cucuron is a successful restaurant run by chef Eric Sapet and his lovely wife. They offer a top-quality seasonal menu and limited cooking classes…continue reading here for details on the cooking class.
Tarte aux fraises, tomates confites et tapenade olives noires
Tarte aux fraises, tomates confites et tapenade olives noires - a pastry base with sweet tomatoes, strawberries and fennel tapenade. This dessert does have several components, but in the end it is not complicated. The mixture of ingredients may seem strange, the result is sublime. Our dish was garnished with vanilla ice cream, which is optional, but certainly did not take away from the lovely result.
Equipment
Ingredients
- 1 package phyllo pastry or pâte feuilletée
- 1/2 cup (100g) butter Melted
- 3/4 cup (150g) sugar
- 6 medium tomatoes Roma tomatoes work as well
- 4 cups (1L) water
- 2 whole fennel bulbs chopped
- 1/4 cup (50g) olive oil
- 1/3 cup (75g) black olive tapenade
- 1 basket strawberries
- 1/2 tsp salt
Instructions
The Tomatoes
- Start with the tomatoes, wash and cut in slices of roughly equal sizes
- Remove the seeds from the tomato slices
- Heat the water with ¼ cup of sugar, the sugar should be dissolved and the water hot but not boiling
- Place the tomatoes in the water and cook for a minute
- Remove from the water and then return the tomatoes to the water
- Repeat twice more (the tomatoes should be bathed three times)
The Pastry
- Take one sheet of filo at a time, butter lightly with melted butter, sprinkle with sugar and lightly salt
- Place each sheet on top of the last one until you have 5 sheets
- Cut 6 circles of approximately 8cm (3 inches) in diameter
- Place on a baking sheet with a cooling rack over the top (allows cooking and each circle will rise equally)
- Bake in the oven at 320 degrees (160C) until lightly browned
The Tapenade
- Cut the fennel bulbs into small pieces
- In a heavy pot cook the fennel pieces in a mixture of water, salt, sugar (1/4 cup) and olive oil, until softened and caramelized
- Add the tapenade and mix well
The Presentation
- Wash and cut the strawberries
- Use half of the strawberries and blend to create a coulis 17. Take one pastry round per dish, place in the bottom
- On top of the pastry place two tomato slices
- Top with fennel tapenade
- Garnish with strawberries and the coulis
Tried this recipe?Let us know how it was!
Additional Tart Recipes:
Pear Frangipane Tart
This pear tart is an excellent choice if you're looking for a delicately tart to add to a pastry table or serve with your afternoon tea. It's light, flaky, and the perfect accompaniment for a steaming hot pot of Earl Grey.
Check out this recipe
Lemon Meringue Tart
There's nothing better than a classic lemon meringue tart. With tart citrus and sugary, creamy meringue, these small bites of heaven are sure to impress (if you don't eat them all yourself!).
Check out this recipe
White Chocolate Tart, Red Fruits and Fresh Figs
There is nothing better in this world than a combination of white chocolate and fresh fruits. These tarts are so light and deliciously sweet, you'll be reaching for another one before you even finish the first!
Check out this recipe
Classic and Amazing Lemon Tart
A tasteful tart made with fresh lemon that is perfect for sharing!
Check out this recipeFull-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
History of Transhumance in ProvenceNext Post
How the Price of Wine Affects our TasteRelated Provence Articles
Wonderful Side Dish Tomatoes with Provençal Herbs and Goat Cheese (Bruccio) Quenelles
May 29, 2015
The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores. …
Baked Ratatouille Tian Recipe Le Pistou Uzès
October 25, 2018
This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès. …
Gift Idea: Cooking Class at La Petit Maison du Cucuron
February 10, 2016
Personally, I love experiences as gifts. My man has bought me all manner of classes and courses as gifts to feed my love for learning. Last Christmas, he bought me a cooking class at the charming restaurant La Petit Maison du Cucuron. Chef Eric Sapet at the restaurant (from …Continue reading here…
Gaining an Understanding of Provencal Olive Oil
October 18, 2019
Provence Olives and Olive Oil The Provencal climate is ideal for olive trees, grapevines and other drought-resistant crops. Olive trees thought to have originated in Northern Africa grow readily in countries bordering the Mediterranean. The olive branch has long been a symbol of peace and abundance. Cuisine and religion unite around this tiny fruit, even …
No Comment