A simple tart in which the flavor of the tomatoes really pop. The key is to have a buttery and very crisp crust, which contrasts with the soft texture and intensified flavor of the tomatoes. Rub the crust with a good mustard prior to baking, drizzle the croustade with a bit of olive oil and sprinkle with a touch of thyme or oregano (I used zaatar, not the mix, the actual herb).
My mother used to bake this while we lived in France quite often; it is supposed to be an appetizer but we loved it so much we’d make a meal out of it. She would make a pâte brisée or use a store-bought puff pastry.
Highly recommended: Get a pure butter puff pastry.
- 1 pâte brisée or puff pastry (quantity for one pie)
- 3 or more tomatoes, ripe but firm
- 2 Tablespoons of good mustard
- 2 Tablespoons of olive oil
- 1 teaspoon of thyme or oregano
- Roll the dough out and make it a free-form tart on a piece of parchment paper or fit into a tart pan (in which case, grease and flour the pan); prick the dough all over with a fork. Slather mustard all over the pie; slice the tomatoes thinly and line them all around letting them overlap in a rosace shape. Drizzle the olive oil and sprinkle a bit of oregano or thyme or zaatar on the pie. Bake in a preheated 375F oven till the crust is golden brown and very crisp. Serve warm or at room temperature.
Pâte brisée: Click here for recipe and instructions.
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