Ginger and NutmegLunchtime MealsProvencal RecipesTaste: Food & Drink

Savoury Tarte à la Tomate from Provence

Contributor blog post by Nutmeg

Trust the French to come up with an annual event that is sophisticated, classy, a bit rebellious and a whole lot of fun. Diner en Blanc started in 1988, when a group of 100 friends got together for a reunion in the Bois de Boulogne. Nutmeg would like to share one of her favourite recipes from that evening, the Tarte à la Tomate. This is an easy recipe to honour the childlike simplicity of dressing up and having some fun.

 Tomatoes #TastesofProvence @PerfProvence
Tarte a la tomate #TastesofProvence @PerfProvence
Tarte à la Tomate
Print Recipe
If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.
Servings Prep Time
4-6 people 10 minutes
Cook Time
30 minues
Servings Prep Time
4-6 people 10 minutes
Cook Time
30 minues
Tarte a la tomate #TastesofProvence @PerfProvence
Tarte à la Tomate
Print Recipe
If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.
Servings Prep Time
4-6 people 10 minutes
Cook Time
30 minues
Servings Prep Time
4-6 people 10 minutes
Cook Time
30 minues
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 350F(180C)
  2. Open the pâte à tarte feuilletée and leave on the parchment paper that comes with the package. In North America you have the choice of using a Filo pastry or prepared pie shell (follow the instructions on the package)
  3. Spread the grainy mustard liberally over the pie crust
  4. Wash the tomatoes and cut into slices and then place on the crust
  5. Generously sprinkle the tomatoes with herbes de Provence, salt and pepper
  6. Pour a little bit of olive oil over the top
  7. Bake for 25-30 minutes until the crust is golden and the tomato juices have disappeared

Please share this with friends and family.

Previous post

UK Referendum – Voting Info for Expats

Next post

Where to Buy Wine on the French Riviera: VinAzur

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. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

4 Comments

  1. Jill BARTH
    May 20, 2016 at 7:20 am — Reply

    Oh my goodness! This looks beautiful. Gorgeous flavors, traditional delight.

    • CKAdmin
      May 20, 2016 at 8:12 am — Reply

      Thanks Jill, it is a really easy recipe with under 5 ingredients bring on the #TastesofProvence.

  2. David
    August 14, 2016 at 11:32 am — Reply

    This looks amazing! Can’t wait to try, as it is a little different from my own recipe (which I got from a friend in Provence!).

    • CKAdmin
      August 15, 2016 at 2:51 am — Reply

      Hi David: I can eat tomatoes at every meal, and in every format. Please share your tomato tart recipe with us at some point.

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.