Friends, thank you for being patient. Here is the recipe for Nathalie's (one of the hotel staff)
French Tomato Tart
A simple, easy-to-make tart to prepare for brunch or lunch during the summer when tomatoes are at their sweetest, juiciest best.
Follow the thread
👇
French Tomato Tart
A simple, easy-to-make tart to prepare for brunch or lunch during the summer when tomatoes are at their sweetest, juiciest best.
Follow the thread
👇
1/
INGREDIENTS
Plain pastry crust - pâte brisée/quiche or feuilletée/puff - for a 9- or 10-inch (23- to 25-cm) pie or tart dish
1 medium-large yellow onion or 2 or 3 large purple shallots
Olive oil
Salt and freshly ground black pepper
MORE
👇
INGREDIENTS
Plain pastry crust - pâte brisée/quiche or feuilletée/puff - for a 9- or 10-inch (23- to 25-cm) pie or tart dish
1 medium-large yellow onion or 2 or 3 large purple shallots
Olive oil
Salt and freshly ground black pepper
MORE
👇
2/
2 tablespoons Dijon-style or wholegrain mustard
4 large ripe seasonal tomatoes
A handful or so of grated gruyère or emmenthal cheese or another hard, nutty, flavorful cheese* (see note)
MORE
👇
2 tablespoons Dijon-style or wholegrain mustard
4 large ripe seasonal tomatoes
A handful or so of grated gruyère or emmenthal cheese or another hard, nutty, flavorful cheese* (see note)
MORE
👇
3/
Handful of fresh herbs -choose one or a blend of basil, savory, thyme, flat leaf parsley, oregano - coarsely chopped
* note: you can eliminate the grated cheese and instead scattered some good brine- or salt-cured Greek-style black olives over the tomatoes before baking.
👇
Handful of fresh herbs -choose one or a blend of basil, savory, thyme, flat leaf parsley, oregano - coarsely chopped
* note: you can eliminate the grated cheese and instead scattered some good brine- or salt-cured Greek-style black olives over the tomatoes before baking.
👇
4/
Preheat the oven to 350°F (180°C) and prepare a 9- or 10-inch (23- to 25-cm) pie or tart dish.
Roll out the pie crust and line the pie dish; gently press the dough to fit the dish well; trim. Lightly prick the dough all over with a fork. Chill in the refrigerator while
👇
Preheat the oven to 350°F (180°C) and prepare a 9- or 10-inch (23- to 25-cm) pie or tart dish.
Roll out the pie crust and line the pie dish; gently press the dough to fit the dish well; trim. Lightly prick the dough all over with a fork. Chill in the refrigerator while
👇
5/
preparing the filling.
Peel, trim, and slice the onion or shallots. Place in a skillet or frying pan with 1 - 2 tablespoons of olive oil and a light dusting of salt and sauté over medium to medium-high heat, stirring often, until softened, transparent, then caramelized
👇
preparing the filling.
Peel, trim, and slice the onion or shallots. Place in a skillet or frying pan with 1 - 2 tablespoons of olive oil and a light dusting of salt and sauté over medium to medium-high heat, stirring often, until softened, transparent, then caramelized
👇
6/
around the edges. Remove from the heat and allow to cool slightly.
Remove the crust from the fridge and spread the mustard evenly over the bottom of the pie crust all the way to the edges.
Spread the caramelized onion evenly over the bottom of the pie crust on top of
👇
around the edges. Remove from the heat and allow to cool slightly.
Remove the crust from the fridge and spread the mustard evenly over the bottom of the pie crust all the way to the edges.
Spread the caramelized onion evenly over the bottom of the pie crust on top of
👇
7/
the mustard.
Slice the tomatoes about but not less than ¼ inch or so thick. Lay the tomato slices on top of the caramelized onions in concentric circles, pressing the slices closely together in one tight, single layer.
Lightly dust with salt and then a good grinding
👇
the mustard.
Slice the tomatoes about but not less than ¼ inch or so thick. Lay the tomato slices on top of the caramelized onions in concentric circles, pressing the slices closely together in one tight, single layer.
Lightly dust with salt and then a good grinding
👇
8/
or 2 of black pepper.
Distribute the grated cheese on top of the tomatoes.
👇
or 2 of black pepper.
Distribute the grated cheese on top of the tomatoes.
👇
9/
Bake the tart in the preheated oven for about 30 minutes or until the crust is baked to a deep golden on the sides and bottom, the tomatoes are shriveled and the cheese melted.
Remove from the oven and scatter your choice of chopped fresh herbs on the tart before
👇
Bake the tart in the preheated oven for about 30 minutes or until the crust is baked to a deep golden on the sides and bottom, the tomatoes are shriveled and the cheese melted.
Remove from the oven and scatter your choice of chopped fresh herbs on the tart before
👇
10/
serving.
You know what to do now. If you make the tart, snap a photo and share the photo with me on Twitter!
Please RT the recipe thread with your own followers to share the food love.
💜
serving.
You know what to do now. If you make the tart, snap a photo and share the photo with me on Twitter!
Please RT the recipe thread with your own followers to share the food love.
💜
I would love @MarkHamill to make this and share a photo of it with me…and come on my foodish podcast #StirCrazyPodcast . Or better yet we make it together on my podcast. What does he think about that?
• • •
Missing some Tweet in this thread? You can try to
force a refresh
