Holiday, Provence and a tomato tart

It`s been three months I am back from my holiday. I spent almost a month between Tuscany and Provence and I returned home with some good memories and, as usual, with a lot of books and magazines regarding house and food. The working routine, though, was waiting for me and I barely managed to peruse my new acquisitions.

However, one of the magazines could tease me. A daring “Elle à table” spent all this time insisting on showing its cover illustrated with a colourful tomato tart. Yes, I was tempted to open the magazine and try the recipe several times although I have to confess I`ve always found myself in troubles with pastries for tarts. They either get to hard or too crumbled.

This week I faced this issue. I opened the magazine and after reading the recipe I decided to combine it with another one, which was taken from a book I particularly love: “Eggs” by Michel Roux.

And the pastry was surprisingly perfect. I must say several times that: this tomato tart that looks so innocent and even dull is incredibly superb. It is neither sweet nor salty and fits so well with a leaf salad and stronger kinds of cheese on the side.

When the tart was just baked, I took a glass of wine, brought my plate to the sofa and was there giving myself the memories of Provence’s colours and landscapes and flicking the magazines I hadn’t even opened… because tarts, sweet or salty ones, will always make me remember France and the wonderful French’s abilities of preparing so savoury and good things that satisfy us even if we eat just a little.

But back to the pastry: with the recipe I prepared I managed to make enough pastry for three small pies: the tomato one and two others, with berries and courgette which I intend to publish in this blog in the next coming days. Here the recipe goes!

Tomato tart

Basic pastry for tarts (this recipe is a suggestion for tarts, mini tarts and quiches).

Ingredients(portion of 480g)

250g of flour
125g of slightly softened butter chopped in cubes
1 egg
1 teaspoon of salt
1 tea spoon of sugar
6 tablespoons of cold milk

Pour a mount of flour on a work surface (preferably marble) and make a well in the middle. Add the butter, the egg, salt and sugar inside. Mix all these ingredients with your fingertips and slowly work with the flour.

Keep gathering the ingredients up to the point they are all well embodied and you find the pastry a little crumbled. Add cold milk and mix it with your fingertips. Squash it with your palm two or three times in order to get a smooth pastry. In a ball-shape, wrap it in a cling film and leave it aside from 1 to 2 hours in the fridge before using it.

Filling

Ingredients

6 tomatoes
250g of cherry tomatoes
1 tablespoon of fresh cream milk or sour cream
1 tablespoon of strong mustard
Black pepper
Salt
Sprigs of thyme
Butter (to grease the roast pan)

Pre-heat the oven in 180 degrees Celsius with butter in a small roasting pan for the pie. Stretch the pastry over a floured surface, place it in the roasting pan and make several little holes with a fork.

In a small bowl, mix the cream milk with the mustard and spread on the pastry. Slice the tomatoes, put them over the pastry and sprinkle freshly grated salt and pepper. Take it to the oven for 20 minutes and then remove it to add the cherry tomatoes and the thyme. Put it back in the oven for approximately 20 minutes.

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Categoria: Kitchen - Por: Elisa Correa
17 comentários
  1. ” a maravilhosa capacidade dos franceses de fazerem coisas tão boas e cheias de sabores que a gente,mesmo comendo pouco, se satisfaz de tanto prazer”

    que bom a França , nao digo isso porque sou francesa;-)
    conhece as revistas Regal e Zeste?

    • Elisa Correa says:

      mas não é verdade? :)
      conheço sim a Regal e a Zeste, Marion! achei super bonitas… até trouxe uma de cada na mala nesta última viagem! :)
      e você, conhece alguma revista brasileira? como falas assim tão bem português?

      um beijo!

  2. Inês says:

    It looks both beautiful and delicious! I am so tempted to try it. Thanks for sharing :)

    • Elisa Correa says:

      you really need to try this recipe, Inês! :)

  3. Uau! Parece até que eu saboreei a torta também! Sua descrição me deu água na boca e suas fotos, então, ui! beijinhos, Carmen

    • Elisa Correa says:

      obrigada, carmen!
      além de linda, esta torta é uma delícia… nham, nham! :)
      um beijo!

  4. Como boa mineira que sou, fiquei deliciada com as receitas….Parabéns pelo site e pelo blog! MARAVILHOSO!!!!!!!!!!!!!!!!!
    Abraços e sucesso!

    • Elisa Correa says:

      Pollyana, obrigada!!
      Ficamos bem felizes em saber que gostaste da nossa casa sin tiempo!
      Seja bem-vinda – e volte sempre!
      Um beijo grande!

  5. Again I am just impressed from your photos!! I just love and enjoy it to look at them :) And this recipe sounds so delicious to me, that I directly put it on my to-cook list.
    Best regards,
    Eva

    • Elisa Correa says:

      Eva!
      I’m so happy that you love my photos… thank you so much!
      You also have a beautiful portfolio, I just saw it on your blog. :)

  6. Chris says:

    Oh YUM! Amazing photography and can’t wait to try make it.

    • Elisa Correa says:

      thank you so much, chris!

  7. Beautiful pie! Or tart. Whatever, still delicious.

    • Elisa Correa says:

      thank you, ilan! :)

  8. Irina Vasilieva says:

    Very awesome blog !! I couldnt have wrote this any better than you if I tried super hard hehe!! I like your style too!! it’s very unique & refreshing…

  9. Lucy Hill says:

    Wow! That’s just awesome! Never heard of this one before. Hehe

  10. Looks delish!! That sure was a fun trip. I loved meeting you both and sharing lots of laughs. I hope our paths cross very soon!

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