Savoury Tarte à la Tomate from Provence
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.
Tarte à la Tomate
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.
- 1 package Pâte à tarte feuilletée In North America you need to use a pastry shell
- 1/3 cup Grainy Mustard
- 4 medium Ripe tomatoes
- to taste Salt and Pepper
- to taste Dried Herbes de Provence (or use a mixed Italian blend)
- a sprinkle olive oil
- Preheat the oven to 350F(180C)
- 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)
- Spread the grainy mustard liberally over the pie crust
- Wash the tomatoes and cut into slices and then place on the crust
- Generously sprinkle the tomatoes with herbes de Provence, salt and pepper
- Pour a little bit of olive oil over the top
- Bake for 25-30 minutes until the crust is golden and the tomato juices have disappeared
Tried this recipe?Let us know how it was!