This is a tomato tart. Say hello because soon it’ll be your best friend (unless, of course, you don’t like tomatoes. That might come between you two.)
Its the kind of tart that as soon as you put it on the table you feel like you’re on a farm somewhere living a wholesome life.
The other great thing about Tomato Tart is that it uses shortcrust pastry and not the puff kind. That means if you want to go all the way and make your own pastry by hand its still pretty impossible to flop. Shortcrust is failproof.
You will need:
1 large tart tin
1 shortcrust pastry (une pate brisee)
(a super easy recipe is 150 g butter, 300 g flour, 1/2 teaspoon of salt. Mix it all together in a bowl with the tips of your fingers until you get a gravelly consistency. Add 80 ml of water and mix together until you have a uniform ball of dough and then roll it on out!)
2 T medium hot French mustard (I use Amora but Dijon is good too)
3 large tomatoes
Herbes de provence (If you don’t have any, try a mixture of thyme and rosemary)
How?
1. Preheat your oven to 180C/360F
2. Line the tin with greaseproofed paper. Roll out the shortcrust pastry and place it into a tart tin
3. Tuck in the sides of the pastry if they’re going over the edge.
4. Prick the pastry all over with a fork. Prickle Prickle.
5. Slice up your three tomatoes.
6. Spread the mustard over the pastry with a large spoon.
7. Place the tomatoes over the mustard-covered tart base. There is no need to crowd them!
8. Sprinkle some Herbes de Provence very generously over the tart and quickly zip it in the oven before you try and apply salt and pepper to it as per usual. This tart doesn’t need any S or P (and believe me because I am the number 1 fan of salt)
9. The tart should spend about 20 minutes in the oven afterwhich you can extract it piping hot and place it on the table for dinner. Serve it with a salad in summer or some roasted garlicky courgettes in the autumn.
If you are like me you will want to eat the crust the most.
