Recipe of the Month: Tarte à la tomate

May 11, 2017

Recipe of the Month: Tarte à la tomate

I’m on a girls trip in Paris with my Mother and Grandmother and I remember swooning over the tartes in the windows filled with all kinds of sweet and savory delicacies. More than once we swapped dinner for a mélange of these pies, that come in all sizes, tasting all the pastries had to offer. So many kinds of flavors, some with mixed berry, some apple, apricot, plum, and lemon, all kinds with egg, onion, sweet potato, olive…..and one of my favorites, that just can’t seem to leave my mind these days, is the fresh Tomato Tart.

As May sets in and days get brighter and warmer, get outside for lunch or dinner, sit on a patio, by an open window, have a picnic, and gorge yourself on this old favorite….

 

Ingredient List
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  • 1 pâte brisée
  • 1 1/4 cup flour
  • 1 stick butter, softened and cubed (sub coconut oil for vegan dough)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 4 tbsp ice water
  • 1 cup cashew ricotta (may sub goat cheese)
  • 1 1/2 cup raw cashews
  • 1/2 cup cashew/soy milk
  • 1 tsp lemon juice
  • 1/2 cup rosemary (more or less to taste)
  • 1 tbsp olive oil
  • dash sea salt (to taste)
  • 8 oz cherry tomatoes (keep whole)
  • 2 cups of fresh spinach

 

Preheat oven to Mix all ingredients of pate brisée in a food processor/powerful blender, adding the water in slowly until dough holds together.

Press dough into round pie dish, covering all sides, then fork various holes throughout. Chill dish for 1/2 hour then place in 400F oven for 15 minutes. 

Remove from oven and let cool. Spread a thick layer of ricotta onto crust then fill with cherry tomatoes and spinach. 

Bake for another 15 minutes (or until tomatoes begin to blister). 

Let cool, then enjoy with a fresh salad.

 

 

Bon appétit!

Pauline, Apparis Bloguette 

 

Follow Pauline's journey: www.sweetmesscatering.com@sweetmesscooking





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Size Guide
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