Summer Pleasure: Recipe for Tarte fine aux Tomates
Aurelie of Avignon Gourmet Tours shared this recipe:
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.
Tarte fine aux Tomates
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.
Ingredients
- 350 gr puff pastry I chose all-butter organic pastry
- 1.5 kg tomatoes all around the same size
- 150 gr mascarpone cheese
- 50 gr parmesan cheese grated
- 1 good bunch fresh basil finely sliced
- salt and black pepper
- extra virgin olive oil good quality
Instructions
- Preheat your over to 200°c / 400°F / Gas 6.
- Roll the puff pastry to a circle slightly larger than 30cm and let in rest in the fridge while you prepare the tomatoes.
- Remove the cores from the tomatoes.
- Slice them about 5mm thick.
- Mix the mascarpone cheese with the parmesan and basil and season well.
- Spread the cheese mixture across the centre of the pastry leaving about 10cm at the edges.
- Layer the sliced tomatoes around the outside of the cheese making a full circle.
- Continue towards the centre in ever-decreasing circles.
- Drizzle with olive oil.
- Bake the tart in the preheated oven for 30 minutes
- Then turn the oven down to 150° / 300°F / Gas 2, and bake for further 45 minutes.
- The tart can be eaten warm or at room temperature.
Tried this recipe?Let us know how it was!
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