Tarte à la tomate et à la moutarde, inspired by Kate Hill, IG @katedecamontRustic
Tomato Tart with Creme Fraiche, Chevre, herb topping
Tarte à la tomate et à la moutarde
This recipe was inspired by Kate Hill, an amazing chef.. I used her pâte brisée recipe verbatum and then made a few additions and changes to the filling!
INGREDIENTS & RECIPE
For the Filling
Three or four large & delicious tomatoes, nice and ripe, sliced into about 1/2” slices and some fresh tomato leaves, if you have available
Olive oil
Sea salt & fresh ground black pepper
Dijon mustard
For the Topping
100 grams or 8 oz or 1 cup of creme fraiche
100 grams or 8 oz or 1 cup of chèvre
5-6 tablespoons of mixed herbs (at least!) chopped fine, your choice.. I used chives, thyme and tomato leaves.
Kate Hill's (IG @katedecamont) Pâte Brisée
250 grams or 8oz or 2 cups of regular white flour
125 grams or 4 oz or 1/2 cup of butter (I use salted)
1 egg
1/2 teaspoon of sea salt
1-2 tablespoons of cold water
Mix flour and salt in a bowl and then cut in the butter - I let the butter sit out until it’s still cold but soft enough to cut it over the bowl with scissors. Work quickly but well between your fingers and then add in the egg. Mix until the dough starts to come together and then add cold water as needed to form it into a disc. Put the disc in the fridge wrapped in wax paper to rest a bit.
Lay about half of the sliced tomatoes on a large baking sheet lined with a silicone baking sheet. I filled the whole pan. Place in a 350 degrees oven for about 1/2 hour and then turn off oven and leave tomatoes in til cool. You want the tomatoes to be browned & well roasted so that most of the juice has reduced. Reserve the other half of sliced tomatoes. This can be done much earlier on.
Preheat oven to 350 degrees. Roll out your dough and form in a 9”-10” tart or pie pan. I like the fluted ones with the removable bottom, and you can really use any shape you want! Make sure the pastry is not too thick - about 1/4”. Prick the bottom thoroughly with a fork and put into the hot oven for about 20 minutes to par bake, just enough so that it’s starting to turn golden. Take out the pastry and let cool a bit. Again, this can be done ahead.
Preheat oven to 400 degrees. When the pastry is cool, brush the base and sides with Dijon mustard and then using a metal spatula, remove the roasted tomatoes with all the concentrated, blackened yummy bits one at a time and place in the bottom of the tart pastry, making sure to cover the bottom in a layer with as few gaps as possible. Drizzle this layer with olive oil, sea salt and ground pepper. Next, add the fresh tomato slices on top of the roasted ones and again drizzle with olive oil, S&P. Pop back this in the oven for about 30 minutes until the fresh tomatoes are starting to roast.
Meanwhile, mix together the creme fraiche and chèvre (I drizzled in a little bit of olive oil to make mixing easier. Add in all the chopped herbs and about 1/2 of the tomato leaves, also chopped fine, and mix well.
When the tart comes out of the oven, let it sit for a minute to cool a bit & then dollop the chèvre/creme fraiche/herb mixture on top. Pop the tart into the oven one last time, and let it cook another 15 minutes or so, until the chèvre has started to melt and even brown a bit.
Serve at room temperature and top with torn tomato leaves, almost as you would do with arugula.
Pâte Brisée - Quick and easy
Sorry to say, but even the raw dough is delicious (eat at your own risk - raw egg and flour)
Tomatoes from the garden and the Farmer's Market, along with tomato leaves and herbs
You can brush on the dijon mustard before or after baking the tart shell.. I prefer after it's baked
I use half oven roasted and half fresh tomatoes, using the roasted ones to create a kind of moisture barrier at the bottom of the tart
Tomato leaves, not poisonous as often thought.. though if you have any sensitivity to the Nightshade family, perhaps proceed with caution!
Tart out of the oven and ready for the topping!
