Copyright © 2014 Deborah M. Zajac. All Rights Reserved.
It’s not quite Summer here yet, but my local market had some good looking Heirloom tomatoes in so I bought several for salad, and a Tarte à la Tomate.
The Tarte was so warm and gooey that the cheese and tomatoes are sliding off the crust in this image. It may not look pretty, but it was tasty!
The recipe is from Kristin Ingham Espinasse an American ex-pat living in France with her wine maker husband and their two children. She writes the blog French Word a Day which is where I found her.
I can’t find the blog post that Kristin shared the recipe for the Tarte à la Tomate…it was years ago. I hope she doesn’t mind if I share it.
Tarte à la Tomate
1 store bought pie crust to fit your desired pie pan
2 or 3 Tablespoons of Dijon mustard
1 cup of shredded Emmental cheese (or Gruyère)
2 or 3 Large tomatoes, sliced
Olive Oil- enough to drizzle
Herbes de Provence- to taste
salt and pepper
Roll out the store-bought pie crust ( if rollable). Slather mustard* across its surface. Sprinkle cheese over the mustard and set the tomatoes across the top. Add salt, pepper, herbes de Provence, and a filet or swirl of olive oil to taste.
Cook the tomato pie in 425º oven for 20 minutes. Serves 4, salivates eight.
* variation: try tapenade (crushed olive spread) in place of the mustard.
Nikon D700| AF-D Nikkor 105mm f2.8 micro lens| SB910 camera left, and SB600 camera right triggered via Commander Mode in camera