September 13, 2011

Tarte Dijonnaise

Tarte Dijonnaise

I have a confession to make...

...I don't make my own pastry.

There, I said it.  
phew!
Yes, I used to be a pastry chef and yes, I know how easy pâte brisée and even pâte feuilletée can be. However, I can buy a roll of all butter pastry at the store for about €1.
So that's what I do.*

I have another confession to make...



...I struggle with taking decent looking food photos.

That's the reason I've pretty much stopped posting recipes.
Our kitchen has tricky lighting and if I can't get a photo that does the dish justice, then I'm simply not going to share the recipe. No photo = no post.

Today, however, I'm breaking my rule.
I've decided post that dark-ish, blah photo, because this I just couldn't resist sharing the recipe for this amazing Tarte Dijonnaise.

If you've got last-days-of-summer, ripe tomatoes that need to be used up, you must try this tarte! It is rich, cheesy and the Dijon mustard adds a delicious zing to the sweet tomatoes and onions.

Tarte Dijonnaise
translated and adapted from marmiton.org
  • 1 recipe for pâte brisée (homemade or store bought)
  • 8 ripe tomatoes
  • 4 large, yellow onions
  • 1 cup grated Emmental (Gruyère would also be good)
  • 3 Tablespoons Dijon mustard
  • 1 Tablespoon butter 
  • 2 Tablespoons olive oil 
  • salt to taste
  1. Peel and thinly slice the onions. 
  2. Put the butter and olive oil in a wide sauté pan and cook the onions slowly over low heat, until soft.
  3. Meanwhile press the pastry into a 10-inch/25-centimeter tart pan and brush the Dijon mustard over the bottom. 
  4. Peel the tomatoes, if desired, and slice them into medium-thick slices.  
  5. Add the tomatoes to the onions and cook over medium heat, stirring occasionally, for 10 minutes.
  6. Cool the tomato and onion mixture a bit and taste for salt.
  7. Spoon the mixture into the tart shell, spread the top evenly and sprinkle with the grated Emmental. 
  8. Bake at 420° F/ 220° C for 30-40 minutes.
  9. Let cool for 10-15 minutes before serving.

As featured in FrenchEntrée's 100 French recipes


Other savory tarts to try:
Pizza Tart
Caramelized Onion, Roquefort and Parmesan Tart 
French Tomato Tart (David Lebovitz)
Lasagne Tart (101 Cookbooks)
Asparagus Tart (Leite's Culinaria)
Feta Tart (Saveur)


*It's silly that I don't make my own pastry, I know. One of these days I will...


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41 comments:

wcs said...

The tart looks and sounds delicious! I've some similar things, but not with the mustard. Something new to try. Yum!

wcs said...

Uh, I've DONE similar things. :)

Mrs roomtobreathe said...

Looks divine!!! Think I'll be trying this out this evening! And I also NEVER make my own pastry :-) No shame in that when the premade pastry is so good!

Jacqui@FrenchVillageDiaries said...

Thanks for sharing, looks delicious and I WILL be trying. I was scared for years of making pastry and as it is so easy to get it here in France I didn't think I'd ever bother, but now I do, and I think it tastes better!!! Go on give it another go....

spacedlaw said...

Fairly similar to your mustard/tomato pizza recipe.

Tanya said...

Oh how delicious! I must add this to my recipe list. Thank you for sharing.

(The photo doesn't look that bad either!)

Veronica said...

Oh, I make this a LOT -- it's been a go-to recipe for literally decades. Except I don't put onions in - nice addition! And I pour over a mixture of eggs and cream, so it's more like a quiche. My version's here (no photo at all!). You can make it with drained tinned tomatoes in winter, and it's still good.

Oh, and I make my own pastry, usually. Except pâte feuilletée of course! Doesn't take long, and it's better.

Kasia Dietz said...

Looks so good (even with bad lighting ;)) I'm making this soon! Will let you know how it turns out...

Angela said...

I don't think anyone in France makes their own pastry, in fact you're lucky if they can cook at all!

Mardi @eatlivetravelwrite said...

LOL I made SO many of these this summer in France and you are right - who in their right mind would bother making pastry when you can buy that lovely pâte feuilletée for 1€? Certainly not me, I suck at pastry!

Am making one of these this weekend - cannot wait!

Ann said...

Yum! And I have an even worse confession... I just "made" one of these from Picard. Yipes! It was still pretty delicious, though!

Lisa@Pickles and Cheese said...

That looks so good! I have to make it. And I don't make my own pastry either. We can't do everything! Thanks for this one. And the photo is just fine!

Keir said...

I love the combination of mustard in a savory tart. With tomatoes in full glory, this looks superb. One of my all time favorite tarts is from "Greens" cookbook and it uses a leek and white wine reduction with whole grain mustard in the custard.

The Sentimental Suitcase said...

Loulou you're funny! I buy the 1euros rolls too! Once a friend from Marseille made us this tart but without the tomatoes. This looks better, I am going to try it this weekend!
XO
Sam

Anonymous said...

your recipe IS delicious. for better pictures try Irfanview, a free downloadable program. you can tweak your own pictures and they come out really nice!

Food, Fun and Life in the Charente said...

Mmmmm that sounds delicious. I could not agree more, why waste time making pastry when you can buy excellent pastry in the shops!! Diane

emiglia said...

I don't make my own pastry either. I used to, but it's so easy to just buy those pâtes brisées and feuilletées. The only exception I make is for apple pie at Thanksgiving. Then I make my own.

And don't worry about the photos... the tart looks amazing!

Gretchen said...

Thank you for sharing this recipe! I, too, struggle with my food photography skills and it's heartening to know that others share the same problems with lighting.

Genie -- Paris and Beyond said...

I am on a "Southern France" food binge, and am ready to try this delicious fare. I serve an abundance of tomato pie in the summer (with fresh basil and cheese) and this would be a wonderful French variation for the remaining tomatoes.

I hope that you will continue to show us photos and recipes, mon amie... I am hungry for more.

Bises,
Genie

Bienvenue chez French Girl in Seattle... said...

Miam! Miam! I made this tart for years while in France (with purchased dough, bien sûr!) and never knew it was called a "Tarte Dijonaise." You taught me something, merci. I think I will make one if I can find decent frozen pastry dough here. Veronique (French Girl in Seattle)

Jean said...

My confession is that I buy the ready-rolled pastry when we're on holiday in France and bring it home to put in our freezer in England, then I always have decent pastry to use.

This tart looks lovely, must give it a try.......have never made a tomato tart with mustard and without the eggs/milk/quiche filling.

Holly Bruns said...

I love your recipes. I've made about five variations of that stuffed tomato thing and it always turns out very well. I've never really noticed that your photos are less than pleasing, but what's important is that your recipes can be trusted! More please.

Emm said...

Heading out the door, shopping list in hand and mouth watering, right now.

airn323 said...

I'm the worst with photos! No matter whether I use my camera or iphone, I struggle to get a decent looking picture. I too have post left in a scrap pile due to bad photos. My house has HORRIBLE lighting. But yum! Tarte dijonnaise is on of my favorites!

Murissa Maurice said...

To hell with the lighting, I would love to see the images of your recipes! My jaw dropped when I saw this tarte! I must make it soon, however, I do not have a good store to get any delicious pastry crust or tarte crust. I must know what the recipe is!

The Wanderfull Traveler

Will said...

I've had the same problem with food photos, and a photographer friend of mine suggested that I take the photos outside in natural light. The difference was amazing.

croquecamille said...

I know what you mean - I have a really hard time getting good photos, too. (All the really nice ones you see are probably done by Nick, with his fancy camera, remote flash, and a lot of impatience on my part.)

I freely admit I don't make my own puff pastry (Picard's is the only one I'll buy, though) but I don't like the taste of the premade pâte brisée, so I make that myself - usually I make enough for two tarts at a time, and wrap up half of it to keep in the freezer for another day.

Jacqui@FrenchVillageDiaries said...

Made it and eaten it - delicious, thanks.

Chez Loulou said...

wcs
The mustard adds the most amazing flavor! Let me know what you think.

Mrs roomtobreathe
(I love your name)
Hope you enjoy it as much as I did!

Jacqui
It isn't fear that keeps me from making my own pastry...it is pure laziness! :)
I should change my ways.

Chez Loulou said...

Nathalie
It is, but with onions. And I LOVE onions!

Tanya
Merci! Give it a try and let me know what you think.

Veronica
That looks delicious! I'll have to try it. Thanks!

Chez Loulou said...

Kasia
I'm so glad you made this and liked it! I might make another one this weekend. We still have lots of tomatoes to use up.

Angela
Almost all of my French friends cook and enjoy cooking. You don't find that?

Mardi
The recipe is new to me. I saw something about a tart like this on TV the other night, immediately looked up a recipe and made it. I'm so happy I did!

Chez Loulou said...

Ann
I'm shocked! (or as our French friend says, "I'm shocking!")
:)

Lisa
You're right, we can't do everything. Hope you try it!

Keir
I have the Greens cookbook but don't remember that tart. I'm going to have to try it. Thanks!

Chez Loulou said...

Sam
Did you try it? :)
I imagine it would be delicious without the tomatoes too. Thanks for the idea!

Anon
Thank you for the suggestion. I'll have a look at it.

Diane
It is delicious! Try it and let me know what you think.

Chez Loulou said...

emiglia
I never make pie dough either, much to my husband's dismay. He LOVES apple pie.
He also loves pizza, which I make fairly often, so it's a trade off. :)

Gretchen
I'm glad to know I'm not the only one! Thanks for stopping by to comment.

Genie
Your version of a tomato tart sounds delicious! Care to share the recipe?

Chez Loulou said...

Véronique
You're very welcome! Try Trader Joe's for pastry.
Say hi to Susan and Jim for me.

Jean
Very smart idea! :)
This doesn't need the eggs and milk to hold it together, the cheese seems to do that. But let it sit for a few minutes to set up before cutting it into slices.

Holly
Oh, thanks! I really appreciate that. I'll start sharing more, photos be darned!

Chez Loulou said...

Emm
I hope it was what you expected it to be! :)

airn
You too? I find it so frustrating to have dozens and dozens of wasted, unappetizing photos.
*sigh*
Tarte Dijonnaise is now one of my favorites! Can't believe I'd never heard of it before now.

Murissa
Try this recipe: http://www.joyofbaking.com/PateBrisee.html
Enjoy!

Chez Loulou said...

Will
All of the photos that I take outside are gorgeous. Natural light is definitely the best!
We don't have a garden or balcony or even a good window for shots, and it is a bit difficult to drag every meal outside and set up the shot before eating. :)

Camille
Picard's is good, I agree. I should whip up a batch today while I have the time and throw it in the freezer. Thanks for inspiring me!

Jacqui
You're the third person who has tried it this week and loved it. Thanks for telling me! I'm really pleased!

Alissa said...

This looks very interesting. Very glad you decided to post it after all! Thanks!

Chez Loulou said...

Alissa
You're welcome. Hope you try it!

DecoCuisine said...

Sounds delicious :)

My mother always try to enhance it's experience in this kind of cooking :)

Thanks,

Loulou in France said...

Deco Cuisine
You're welcome!