This is a faster way to make Tarte a la Moutarde (French Tomato and Mustard Pie). By using the tarte tatin method, you can reduce the cooking time by applying direct heat to the tomatoes, and skipping the par baking step altogether. Most importantly, it allows me to use extra tomatoes (my favorite part of the whole dish), without having to worry about soggy crust.
I'm making mine with Campari tomatoes. They are sweet and flavorful, but not sinfully expensive. I don't have the heart to cook those beautiful heirloom tomatoes. It feels like cooking sashimi cut fish. halved tomatoes retains juice well. Tomato juice will be mostly trapped between tomato skin and layer of melted Parmesan cheese. You'll have a wonderfully moist and flavorful tart that's still perfectly puffed.
6~8 campari tomatoes, halved
1/4 cup grated Parmesan
2 tbsp mustard
1 tbsp extra virgin olive oil
1 tsp herbs de province
1 tsp fresh basil
1 sheet puff pastry or pie dough.
Grease a 9 inch non stick pan with olive oil. Line halved tomatoes in pan, cut side up. Sprinkle herbs de province on the tomatoes. Heat the pan on medium heat for 2 min, covered. Top with grated Parmesan. Remove from heat.
Roll out pastry to the diameter of the pan. Brush pastry with Dijon mustard. Leave about an inch around the edge. Cover the pan with the pastry. Fix the edges so that the tomatoes are thoroughly covered. Poke holes with a knife to allow steam to escape.
Bake at 420F for 10~12 min, or until puffed & slightly golden. To flip. make sure you're using heat pad or mittens. Cover the pan tight with a large plate, and flip quickly. A little spilling is normal. Wipe away any spilling with a paper towel, and fix the tomatoes if any were crooked. Top with fresh basil, and you have a lovely summer tart in 15 minutes!
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