The Mate's Tomato Tart

A luncheon treat from South Western France. Easy to prepare. Even the river barge's mate can do it.

Yield:
makes one 10 inch pie
Category:
Lunch and Sandwiches
Cuisine:
French

INGREDIENTS:

    • pate brisee pastry for a 10 inch tart pan or a box of ready to use puff pastry
    • 3 tablespoons Dijon mustard
    • 3 large ripe tomatoes
    • 2 leeks, white and light green portions, cut into coins
    • 2-3 tablespoons olive oil
    • 2 tablespoons of capers
    • 1 tablespoon Herbs de Provence
    • 1 teaspoon fresh chives, chopped (optional)
    • 1/2 cup of grated french cheese such as Gruyere or Emmental
    • 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper

DIRECTIONS:

  1. Preheat the oven to 425 degrees F.
  2. Make your pie shell using this recipe or ready to use puff pastry Line a tart pan with the pastry. Flute or fold the edges neatly. Bake the empty tart for 10 to 15 minutes to avoid a soggy bottom in the finished dish.
  3. Brush a thick layer of Dijon mustard across the inside bottom of the pan. Layer slices of tomato and leek across the pan. Drizzle with a little olive oil. Sprinkle with the capers and fresh herbs, salt, and pepper. Top with the grated cheese.
  4. Bake for 15 to 20 minutes, until the pastry is golden and crisp. Slice and serve warm.

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