Susan Herrmann Loomis' Pizza Tart

I've written about this Dijon mustard and garlic infused, tomato and cheese tart before. Since I finally got a photo of my most recent attempt, I thought I would remind you all of just how fantastic a tart this is!

It is adapted from a recipe in Susan Herrmann Loomis' French Farmhouse Cookbook, one of my most tired, wine splattered and battered cookbooks.
She makes her own tart shell, but I buy pre-made pâte brisée at the store. They pure butter version is so good and reasonably priced in France that I rarely make my own.




Pizza Tart

• 1, 10½ inch tart shell, pre-baked
• 2 tablespoons Dijon mustard
• 6 ounces Gruyère cheese, cut into thin slices or shredded
  
• 1 large clove garlic, minced
• 2 large, ripe tomatoes, cored and cut into thick slices
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 425 degrees
2. Spread the mustard evenly over the bottom of the pre-baked tart shell
   
3. Top with the cheese, then sprinkle with the garlic
4. Arrange the tomato slices in a single layer evenly over the cheese
5. Place in the middle of the oven and bake about 40 minutes, until the cheese is bubbling and the tomatoes have cooked through and are nice and tender
6. Remove from the oven and drizzle the olive oil over the top
   
7. Serve immediately

Makes 4-6 main course servings or 6-8 appetizer servings

A couple notes: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking.
It can also be served at room temperature. We took this one on a picnic and it was just as delicious as when it is piping hot from the oven! Pin It

Feeling Like My Old Self

This virus has finally released me from it's bondage. I feel like a human being again, not a tired, crabby, dismal blob. My husband is breathing a huge sigh of relief because I have not been much fun to be around lately!

And I've been cooking again.
Thursday night I made two dishes from Meena's inspiring blog, Hooked on Heat, for my husband's Bridge group. The meal was fabulous! Dahiwali Chicken Curry, Alu-Pyaaz Fry (Fried Potatoes with Onions) and Basmati rice. Merci Meena!
Last night two American friends came by for dinner and I made this wonderful dish. The original recipe didn't call for chili flakes, so feel free to leave them out if you don't want the extra kick. And I doubled the recipe to serve four. The chicken was tangy, moist and perfectly matched with the lemony chickpeas. I started the meal with a spinach salad with warm bacon, shallot dressing.

Spicy Mustard Chicken with Chickpeas
serves 2

1 tsp Dijon mustard
1 tsp red chili flakes
2 tsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, crushed
4 chicken thighs, skin on, bone in
400g (13oz) tin chickpeas
2 tbsp extra virgin olive oil
Juice and grated zest of 1 lemon
3 tbsp chopped parsley

1. Heat the oven to 425 degrees, or 220C (gas mark 7). Combine the mustard, chili flakes, balsamic vinegar, olive oil and one clove of garlic, and brush the chicken thighs with the mixture. Season well with salt and ground pepper.

2. Heat a frying pan over a medium heat and, when hot, add the chicken, skin side down. Sear for 3-4 minutes, then turn it over. Remove the pan from the heat and baste the chicken with any remaining marinade. If the pan has a heatproof handle, transfer it to the heated oven; otherwise, transfer the chicken to a baking dish and place in the oven. Roast for 15-20 minutes, or until the chicken is cooked and golden.

3. While the chicken is cooking, drain and rinse the chickpeas. Place them with the extra virgin olive oil, remaining garlic and the lemon juice and zest in a saucepan over a gentle heat and warm thoroughly. Season to taste with salt and freshly ground pepper. Just before serving, stir in the parsley.
4. Serve the warm chickpeas with the chicken.

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