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April 28, 2020

Tarte à la tomate, moutarde & chèvre

Tarte à la tomate, moutarde & chèvre

By Isabelle Sabon, crust recipe from Mireille Johnston’s The Cuisine of the Sun
6 servings / 1 hour preparation time & 50 minute cooking time     

INGREDIENTS CRUST

• 1 3/4 cups unbleached flour
• 10 tablespoons unsalted butter, chilled and cut into small pieces
• 2 tablespoons oil or lard, olive, walnut, almond or peanut oil work equally well
• 1 teaspoon salt
• 2 teaspoons sugar
• 4-6 tablespoons cold water

INGREDIENTS FILLING

• 4 -6 ripe tomatoes
• 1 pie crust
• Herbes de Provence, my favorite blend comes from Penzeys Spices
• salt and pepper
• Dijon mustard
• Heavy cream
• Olive oil
• 4 oz Goat cheese, chèvre
• Basil leaves

DIRECTIONS

1. The easiest way to make the crust dough is with a food processor. Place the flour, salt, and sugar in the food processor container and with the plastic blade pulse a few times to blend. Next, add the butter and oil and pulse until the mixture resembles coarse, ground cornmeal. If you do not have a food processor, you can make the dough by briskly pinching the butter and flour mixture together or by using a pastry blender to cut the butter into the flour.
2. Pour the mixture onto a clean countertop and form a well in the center. Start to form the dough by adding 4 tablespoons of cold water to the center of the well and begin to mix the water in with your hands, then knead briskly to form the dough. Add more water if the dough is too crumbly. Form the dough into a ball and flatten slightly. Make certain not to overwork the dough. Refrigerate for 45 minutes.
3. While the dough is chilling pre-heat the oven to 450º F.
4. Cut the tomatoes into 1/8″ slices
5. Roll the dough on a floured surface until the crust is about 1/8″ thick and is at least 12″ in diameter. This video explains the easiest way to accomplish this. Line the dough in a 10″ pie pan, prick the crust with a fork, and bake for 5 minutes at 450ºF.
6. Remove the crust from the oven and brush it with the dijon mustard then add enough cream so the bottom of the crust is just covered.
7. Arrange the tomato slices and sprinkle with the herbes de provence, salt, pepper, and drizzle with olive oil.
8. Bake for 20 minutes at 450ºF.
9. Remove from the oven and add slices of chevre, cover with aluminum foil and bake for another 20 minutes.
10. Remove the aluminum foil and bake for an additional 5 minutes.
11. Add the basil leaves and serve hot.

If you’re a fan of a greater crust to filling ratio, you can also make these as small tarts. Perfect for a picnic whenever we’re free to roam again. Best paired with Domaine de la Janasse Côtes-du-Rhône Réserve or their lovely Côtes-du-Rhône Rosé.