Summer Pleasure: Recipe for Tarte fine aux Tomates
Lunchtime Meals · Provencal Recipes · TasteAurelie 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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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.
Related Provence Articles
And Pistou?
October 22, 2014
It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. So, Explore this Post…
Tomato Soupe au Pistou
October 21, 2015
The last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France, the long, hot August days were perfect for my first attempt at sundried plum tomatoes, which shrivelled in the garden sun for two days before being tightly packed. Continue reading for the original blog post. …
Recipe for a Delicious Raspberry Tart with an Almond Crust
April 6, 2018
Gilles Conchy is the smiling face behind the Provence Gourmet. This is his recipe for Raspberry Tart with an Almond Crust. This is an easy dessert to make. The fresh raspberries and hint of mint give it a summer feel.…
Chocolate Delight Mendiant Tart
December 1, 2016
This dessert is perfect for Chocolate Mendiant Tart lovers. It combines dark chocolate, dried fruit and nuts into a decadent finish to any meal.…
No Comment