Recently, I stumbled across a stupendously easy tart shell recipe via http://www.davidlebovitz.com that has proven to be quite tasty. It is buttery, thin and is being fully utilized by a lovely woman who teaches cooking classes in Paris.
If you have never reviewed Lebovitz’s website, please do so. His recipes, stories and beautiful photography have inspired me to achieve some great moments in baking. So great in fact that I believe everyone was beyond pleasantly surprised – given the gluttonous grunts of consumption and the ensuing ohhhhs and ahhhhs. Personally, even I was astounded.
So I saw this tart shell recipe and given how easy it appeared I immediately started gathering ingredients. I had reviewed his savory tomato tart recipe and I had plenty of tomatoes that were ready to use. Now I am no stranger to tomato pie. It is a southern staple but it is slightly different in tart form…with French influence.
Here is the link for the tart shell recipe:
Again, super easy. The tomato tart recipe link is here:
I used his tomato tart recipe as framework for my tomato tart. After preparing and baking the tart shell from the first link, I smeared a thin layer of Dijon mustard over the tart shell and let it sit for a little while so that some of the moisture would evaporate. While I was waiting for the mustard to dry a bit, I sliced up several tomatoes from my garden – 1 beefsteak, a handful of cherry, an heirloom, and a roma- and arranged them in a single layer (mostly) before topping them with a drizzle of olive oil, oregano, chives, thyme and just a pinch of rosemary. In the original recipe, Lebovitz uses goat cheese and it looked delicious. I settled on fontina and a little parmesan since I had that on hand. Into the preheated 425 degree oven it went for approximately 30 minutes or so. My pre-cooked tart shell did not burn but I was concerned about it so I watched it closely and pulled the tart out before the cheese had time to brown.
It was simple, elegant and every bite tasted like the best of summer. I never took the time to pair it with wine or beer…an unfortunate oversight on my part. However, if I were going to pair it with beer Saison du Pont farm house ale is the first that comes to mind or North Coast La Merle. My pick for wine would be a bone dry rose or a flinty sauv blanc…maybe a sancerre.
This tart is quick and easy to throw together and it allows for quite a bit of improvisation. I will be making it a part of my regular summer repertoire as it is delicious warm or cold and it is great for picnics, barbecues, breakfast, lunch, etc.
As a matter of fact, I will be attending an evening picnic at the vineyards this weekend for an owl release and my basket will contain this summery tart.