Tarte aux Tomates
Sunday, is the start of the week in Dubai which means starting my diet. Problem is that I really, really hate diets and don't know anyone who hates them as much as I do! Plus working in the food field, and owning an incredibly yummy bakery doesn't make it any easier. I do have discipline when it comes to other things, but my biggest weakness is food. For example, I stopped smoking from one day to the other 6 years ago and have not had a puff since. Granted my reason for stopping that awful habit was a serious one, but still, I'm a proud non smoker today :)
Anyways, so back to my diet, which I am dreading and don't even know how to start, I don't even remember the last time I went on one. But I have 10kg to loose to get back to my pre-baby weight and 10kg won't go unless I start cutting down on calories.. So maybe I'll switch the blog's name to D's Skinny Kitchen for the coming weeks :) But before starting the skinnier meals, I've been wanting to post my beautiful Tomato Tart recipe which I did a few weeks back.. I remember trying a gorgeous "Tarte aux Tomates" in Provence last summer, and been wanting to do one ever since I got back to my kitchen.. I absolutely love savoury tarts and pies, and this is a particularly delicious one which I won't be munching on for a while as I don't believe tarts are part of any serious diet, unfortunately!
Makes 1 Tart (24cm)
Easy. Prep & Cook Time: ~ 2 hours (with homemade tart base)
For the pastry:
• 1 1/2 cups flour (sifted)
• 1/2 cup of softened butter
• 1 egg yolk
• 1 tsp salt
• 2 tbsp of cold water
• (egg yolk for brushing pastry)
For the filling:
• 5 large tomatoes
• 3 packs cherry tomatoes
• 1 tsp brown sugar
• 1/2 tsp dried basil
• 1 tsp Dijon mustard
• olive oil
• salt and cracked pepper to taste
• bunch of fresh basil leaves
Preheat the oven to 200C. In a food processor add all the pastry ingredients and blend until the dough resembles breadcrumbs. Place it on your work surface and combine all ingredients well without over-kneading. Roll out the dough (using a little flour if it sticks) and place it in a tart base. Refrigerate for at least 1 hour then bake for 15 minutes until it turns slightly golden.
To make the filling, chop the tomatoes in large chunks and place them in a baking tray. Drizzle with a generous amount of olive oil, add the basil, sugar, salt and pepper and give it a good toss. Place in the preheated oven for 30 minutes. Once ready, remove the juices and let the tomatoes cool down a little.
Spread the mustard on the pre-baked tart base, then add the tomatoes and return to the oven for another 20 minutes. Remove the tart once it's ready, let it cool down, then sprinkle with fresh basil leaves and drizzle some olive oil on top. Serve with a side salad. Delicious!
*Tip: You can add Goat's or Gruyere Cheese to make the it a Tomato & Cheese tart which is also absolutely divine!