Lunchtime Meals Provencal Recipes Taste: Food & Drink

Summer Pleasure: Recipe for Tarte fine aux Tomates

Name: Tarte fine aux Tomates
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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 Grated Parmesan; 1 good bunch Fresh Basil (finely sliced); Salt & Pepper; Extra virgin olive oil (good quality)

Carolyne Kauser-Abbott — July 14, 2017

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This recipe is shared by Aurelie at Avignon Gourmet Tours:

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.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Appetizer, Lunch Dish

Cuisine French, Provencal, Vegetarian

Servings people

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 Grated Parmesan
1 good bunch Fresh Basil finely sliced
Salt & 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.
Bon appétit !

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Tags:Mascarpone,Parmesan,Tart,Tomatoes

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).