September 06, 2010

Tomato, Cheese and Mustard Tart

A tomato tart on a wooden background

Tomatoes, again? Yes! That is a fruit that keeps inspiring me. Today is a tart recipe, very easy. What makes it a bit special is the mustard: it gives a nice kick to the dish.

A tomato tart on a wooden background

Green tomatoes on the vine

The other day, the vegetable merchant at the market handed me the newsletter from his organic farm. In it, they were talking about tomatoes. They explained that tomatoes that you buy at the supermarket are picked unripe, and they ripen ‘on the vine’, that is actually on the little green piece of vine that’s left when you buy them. Hence why they are often tasteless: they have never seen the sun and ripened in fridges. At the organic farm, they leave the fruits ripen on the plant and pick them once ripe and full of sunshine. And I can tell you what a difference it makes. They taste gorgeous!

Green tomatoes on the vine

My grand-father used to have a very big vegetable garden where he was cultivating all sorts of vegs. When we were kids, we loved going in his garden, pick cherry tomatoes from the plant and eat them straight away. Tomatoes never tested better than that to me.

Tomato tart on a wooden background

Tomato, Cheese and Mustard Tart – serves 4
•210g light spelt flour
•A pinch of salt
•1egg, beaten
•60ml olive oil + 2tbsp
•4-5tbsp water
•3tbsp Dijon mustard
•200g Swiss gruyere, sliced
•4 or 5 tomatoes, sliced
•1 sprig of fresh thyme
•Black pepper

1. To prepare the dough, mix the flour and salt in a large bowl and make a well in the middle. Add the beaten egg, 60ml olive oil and water and mix together until you obtain a soft dough. Wrap in cling film and place in the fridge for 30min.
2. Preheat the oven to 200°C.
3. Roll the dough with a rolling pin between two sheets of baking paper and place it into the dish. Prick it with a fork.
4. Spread the mustard on the pastry.
5. Cover with cheese slices and then tomato slices. Sprinkle with olive oil, black pepper and the thyme. Put in the oven for 40min.
6. Serve with a green salad. Best eaten warm.

Tarte à la Tomate et à la Moutarde – pour 4 personnes
•210g de farine de petit épeautre
•Une pincée de sel
•1 œuf, battu
•60ml d’huile d’olive
•4-5cs d’eau
•3cs de moutarde de Dijon
•200g de comté, coupé en tranches
•5 ou 6 tomates, coupées en rondelles
•1 branche de thym frais

1. Pour préparer la pâte, mélanger la farine et le sel dans un saladier, et y creuser un puits. Ajouter l’œuf battu, les 60ml d’huile d’olive et l’eau, et mélanger jusqu'à l’obtention d’une pâte souple. L’envelopper dans du film plastique et mettre au réfrigérateur 30min.
2. Préchauffer le four à 200°C.
3. Étaler la pâte entre deux feuilles de papier sulfurisé, et la mettre dans un moule à tarte. En piquer le fond à la fourchette.
4. Étaler la moutarde sur le fond de tarte.
5. Recouvrir de tranches de fromages et de rondelles de tomates. Arroser d’huile d’olive, poivrer et parsemer de thym. Enfourner pour 40min.
6. Servir avec une salade verte. A manger chaud.


Choclette said...

Oh that tart looks good. I love tarts, but I can't seem to make decent pastry so don't have them very often. Think I might try this one though - with the small handful of tomatoes that have actually ripened this year!

Blandine said...

I used a ready made puff pastry for that one, and it was still pretty good.
I had a look at your blog, it's lovely!

M. said...

what a gorgeous tart!!!!
I could eat tomatoes over and over again, especially in a tasty tart like this one!

Post a Comment