Tarte aux Tomates

This recipe is so simple, I had to ennoble it by giving it a French name.  Everything sounds mieux en français, non?  Here is a quick and dirty recipe I made from start to finish in 35 minutes.

Mr. Stripey heirloom tomato from the farm

PREP: Preheat oven to 375.  Take one sheet of frozen puff pastry out of freezer and thaw.  Take your tomato (perhaps one grown by you or from a farmer nearby to you) and slice it thinly.  Round up your olive oil (I used lemon-infused), coarse sea salt, pepper, and any herb you want to season the tart with (I used oregano but rosemary or thyme would be banging too).

PUTTING IT ALL TOGETHER:  Lay the puff pasty on a parchment lined baking sheet and poke holes all around the bottom so that the crust does not balloon during cooking.  Arrange the tomato slices on the pastry so that they are not overlapping but close together (if they overlap you get a soggy crust–woof).  Drizzle with olive oil, season with salt and pepper, and pop it in the oven for 30 minutes, 40 minutes if you like your crust crizzzzpy.  Et behn, voila, c’est fait!

Voila

A true Patriot dinner

P.S.  For a more authentique French recette, spread a little Dijon mustard on the tart before arranging the tomatoes!

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5 responses to “Tarte aux Tomates

  1. Sounds yummy, but for shame — PBR? Really?

  2. beer on a budget? Seriously though, PBR won a BLUE RIBBON like 100 years ago

  3. Well, PBR is the beer of choice in Hipster America.

  4. Oh, that’s right. But hipsters also left Brooklyn and most cities behind for farms. Particularly farms on Long Island.

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