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Tomato and Mustard Tarte

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Ingredients

Adjust Servings:
250 g plain flour
125 gr butter
1 egg yolks
3g salt
50 ml water
750 g tomatoes
3 tbsps dijon mustard
3 tbsps bread crumbs
50 gr parmesan
50gr blue cheese
1 tbsp oregano
1 tbsp basil

Tomato and Mustard Tarte

This is an adaptation of a classic french dish called “tarte à la tomate et à la moutarde”.

Usually this classic is prepared with puff pastry and quite often without cheese however this version uses paté briseé (shortcrust pastry) and two kinds of cheese.

It is fairly easy to put together and it is a great option for a snack or appetizer.

Features:
  • Butter
  • Dairy
  • flour
  • Pastry
  • Tomatoes
Cuisine:

    Ingredients

    • 250 g plain flour
    • 125 gr butter
    • 1 egg yolks
    • 3g salt
    • 50 ml water
    • 750 g tomatoes
    • 3 tbsps dijon mustard
    • 3 tbsps bread crumbs
    • 50 gr parmesan
    • 50gr blue cheese
    • 1 tbsp oregano
    • 1 tbsp basil

    Directions

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    Steps

    1
    Done

    Prepare your mise en place
    2
    Done

    Prepare the shortcrust pastry.
    In a bowl combine the flour with the butter. The butter must be very clod and cut is small cubs. You can use a food processor for the dough but if you do not have one combine the ingredients useing your fingers. The idea is to combine the flour with the buther untill you reach a sort of "wet sand" consistency. It will only take a few minutes.
    3
    Done

    Once you reached this consistency, add the yolk, the water and the salt. Again using your fingers combine everything. start working the dough to combine everything and incorporate the liquids and the dry ingredients.
    This dough is NOT to be kneaded. We do not want to activate the gluten, only combine the ingredients well.
    4
    Done

    Once everything is well combined, form a ball, wrap in in film and let it rest in the fridge for about an hour.
    5
    Done

    In the meantime get all the filling ingredients ready.
    Slice the tomatoes thinly
    Shred the parmesan cheese
    Chop the blue cheese (I used gorgonzola but you can also use Roquefort) in small pieces
    6
    Done

    Get a quiche mold. Those you can usually remove the bottom wich makes the process simpler but if you do not have one any roung 20-23 cm diameter dish with low sides will do.
    7
    Done

    Get the dough out of the fridge. In a floured surface open it with a rolling pin.
    As the butter melts it may get a bit sticky so you should work carefully.
    Make it about half centimeter thick and then cover the bottom and sides of your dish pressing it well.
    Remove any excess dough and using a fork prick the bottom of the dough to prevent it from puffing up during cooking.
    Let it sit in the fridge for a few minutes.
    8
    Done

    At this point pre-heat your oven at 180 degrees Celsius or 370 Farenheit
    Get the quiche dish with the dough out of the fridge.
    Smear the bottom of the dish with the dijon mustard.
    Sprinkle the breadcrumbs on top of the dijon mustard. This will help capturing some of the moisture released by the tomatoes preventing the dough to get soggy.
    9
    Done

    Arrange the sliced tomatoes to create a layer as even as possible
    10
    Done

    Sprinkle the chopped blue cheese all around the tomatoes

    11
    Done

    Sprinkle the shredded parmesan cheese and the dried herbs.
    I used dried oregano and basil but you can use whatever herbs you like.
    12
    Done

    Drizzle olive oil over the mix
    13
    Done

    Put you tarte in the preheted oven for about half an hour.
    14
    Done

    Once it is cooked take it out of the oven and let it rest for some minutes to let it get firmer and make removal from the dish safer.
    It can be served warm or cold. If you want, serve it with a green leaves salad dressed with a vinagrette.
    If you want it warm, try it with a glass of beaujolais wine! It is great.

    Walter Morim

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