Unusual that this time without introduction, I feature the photo of my Tarte. Perhaps the lockdown has influenced me to unleash a new norm
Don’t worry, this is one of my favorite dish to make. It is easy and delicious. I often serve it as a first course, or it could be my lunch with a salad on the side.
1 box of good puff pastry dough
1/3 - 1/2 c of French mustard
12 - 14 slices of Ementhal Cheese or raclette cheese
6-7 Roman tomatoes peeled, seeded and sliced
Boil a pot of water. Once it boils, drop your tomatoes until the skin blisters off. Remove immediately. Cool a little before peeling. Cut in half and remove seeds. Slice thin and set aside.
Roll out the puff pastry thin to lay on your 10” Tarte pan with removable bottom. Trim to fit pan up to the sides and crimp it.
Spread the French mustard all over the bottom layer of your crust.
Spread the slices of cheese over the mustard covering the entire bottom.
Arrange the tomatoes on top of cheese.
Bake in preheated 375 degrees oven for about 30 minutes till crust is golden.
You can sprinkle some minced parsley on top to serve if you wish.
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