I have a confession to make...
...I don't make my own pastry.
There, I said it.
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.
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
- Peel and thinly slice the onions.
- Put the butter and olive oil in a wide sauté pan and cook the onions slowly over low heat, until soft.
- Meanwhile press the pastry into a 10-inch/25-centimeter tart pan and brush the Dijon mustard over the bottom.
- Peel the tomatoes, if desired, and slice them into medium-thick slices.
- Add the tomatoes to the onions and cook over medium heat, stirring occasionally, for 10 minutes.
- Cool the tomato and onion mixture a bit and taste for salt.
- Spoon the mixture into the tart shell, spread the top evenly and sprinkle with the grated Emmental.
- Bake at 420° F/ 220° C for 30-40 minutes.
- Let cool for 10-15 minutes before serving.
As featured in FrenchEntrée's 100 French recipes
Other savory tarts to try:
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...