François de MélogueLunchtime MealsProvencal RecipesTaste: Food & Drink

Tomato Tart Plain and Simple

Savoury tarts are something that French cooks do just as well as those tempting sweet creations. This Tomato Tart made with homemade confit tomatoes is a breath of summer any time of the year. Of course, we all dream of those summer days when you can pick tomatoes in your garden, but even in the cooler months, the process of slow roasting (oven drying) tomatoes brings out the sweet flavours. I prepare these tomatoes three different ways (sliced, whole, or on the vine) depending on what is available.

Enjoy! We did.

Tomato Tart Confit Tomatoes

Tomato Tart à la Provencal

Serve this savoury tart as a lunch dish with a crisp green salad, or as an appetizer with some rosé from Provence.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer, Lunch Dish, Main Dish
Cuisine French, Provencal, Vegetarian
Servings 4 servings

Ingredients
  

Tomato Confit:

  • 6 Roma tomatoes see note *
  • 1/4 cup olive oil
  • 2 tsp Herbes de Provence
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Sea Salt
  • 1/2 tsp Black pepper
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 1 sprig Savory chopped, see note **
  • 10 basil leaves chopped

Tomato Tart:

  • 1 recipe Sliced Tomato Confit
  • 1 sheet Puff Pastry If possible, find an all-butter version.
  • 3 tbsp Olivade or tapenade

Instructions
 

To make Tomato Confit:

  • Whole Tomato Version: Preheat your oven to 325 degrees.
  • Put tomatoes into a sauté pan.
  • Pour olive oil over. Season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
  • Bake for two hours, or until tomatoes will look wrinkled, blistered and slightly reduced.
  • Sliced Tomato Version: Preheat your oven to 300 degrees.
  • Slice the tomatoes half-inch thick and lay on a silpat covered sheet pan.
  • Drizzle with olive oil, then season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
  • Bake for two hours, or until the tomatoes have shrunk and lost a lot of moisture.

To make the Tomato Tart:

  • Cut the puff pastry sheet into a 9-inch circle. I used a springform pan as my guide,
  • Spread olivade on base, leaving a one-inch border, free and clear of anything.
  • Fan the oven-dried tomato slices in a concentric circle over the olivade.
  • Bake at 400 until golden brown, about ten minutes.

Notes

I make three variations of tomato confit depending on what tomatoes I have. You can use tomatoes on a vine for a beautiful presentation where you are serving the slow-cooked tomatoes as an accompaniment. If I have larger tomatoes then I slice and make tomato confit as I used in the tomato tart recipe.
Savory is a peppery herb there are both summer and winter varieties. Read more here.
Keyword Tarts, Tomatoes
Tried this recipe?Let us know how it was!

Other Recipes with Tomatoes:

Pesto with tomatoes and rocket

Side Dish Tomatoes with Provençal Herbs and Goat Cheese

Mama Régine’s Ratatouille Recipe from Cassis Bistro

Elizabeth Bard’s Petits Farcis Stuffed Tomatoes and Zucchini

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled Cuisine of the Sun: A Ray of Sunshine on Your Plate, and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Follow his blog Pistou and Pastis and Simple French Cooking both websites are filled with delicious recipes and beautiful photos.

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