La petite biscotte Now in Munich…

Tarte aux Tomates (Tomato Tart)

When I moved here to France I started to get to know French cuisine. One thing I truly fell in love with are tarts and quiches of all sort. If you wonder what’s the difference… well quiches normally always contain a savory custard which is made of eggs, milk and cream. They are also often garnished with several different ingredients like leeks and crisp bacon for example. Furthermore there is no sweet version of quiche.
Tarts on the other hand can be both sweet and savory. They can be filled with a custard but don’t have to and it mostly only features one main ingredient like “Tarte au chocolat” or “Tarte au citron” (Lemon-tart).
Anyway both are equally tempting. If you find the idea strange of eating a savory tart/pie, just forget about it and try some, you’ll be pleasantly surprised.

My mother in law, who has been a great inspiration for me, was so nice as to teach me her recipe for a tarte aux tomates. I hope you’ll enjoy it as much as I do.

Ingredients

• 1 roll/sheet of shortcrust pastry
• 4 tsp Dijon mustard
• 1 little onion (optional)
• 2-3 tomatoes (depending on the size)
• 250g of grated cheese (I used emmental, you can use a different cheese though, Parmesan for example)
• thyme (best is fresh but dried works too)
• salt and pepper
• olive oil

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Preparation

1. Preheat the oven at 180 °C.
2. Cover a tart/pie form with the sheet of shortcrust pastry.
3. Pierce it with a fork a few times and put it in the oven for about 10 minutes.
4. Meanwhile wash the tomatoes and cut them in slices.
5. Once the pastry is done, remove it from the oven and while being careful not to burn yourself spread the mustard on the bottom of the pastry.
6. Cover the whole bottom with half of the cheese.
7. Add the onions if you are using any.
8. Lay out the tomato slices evenly to cover the whole tart. If you’ve got too many, just stack them a little. Don’t put too many though else there is going to be too much liquid.
9. Cover with the rest of the cheese, add a little salt and pepper and sprinkle with the thyme.
10. Drizzle a little olive oil on top then put the tart back into the oven for approximately 20 minutes.

Serves 8. Enjoy!