feed me vega
Recipe: tomato tart with tapenade like they eat it in Provence
Provençal cuisine is one of the most popular regional cuisines in France. Provence produces wonderful products thanks to its location and favourable climate: products from the land and the sea. You can also taste Italian and North African influences in the typical dishes from Provence. This tomato tart is absolutely delicious!
door Lauretta Baarends
This tart is extremely simple. With the right tomatoes, it is the highlight of the table in summer. Some fragrant basil sprinkled over it at the end is essential, as is some of your best olive oil.
How to make the Provençal tomato tart
- First, cut the beefsteak tomatoes into 1 cm slices. Place them in a sieve over a bowl and sprinkle generously with salt. Leave the tomatoes to stand for a good half hour while the juice drips into the bowl. This prevents your pastry from becoming soggy if the tomatoes contain a lot of moisture.
- Add all the dry ingredients for the tapenade to a blender. Purée well. Add the wet ingredients and continue puréeing until everything is well mixed. The tapenade should be very smooth.
Preheat the oven to 180 °C. - Roll out the pastry into a rectangle that fits your largest, flat baking tray with a thick base. Cut out an equally sized piece of baking paper and place the pastry on it. Score the pastry all around, 2 cm from the edge. This border will rise around the filling.
- Preheat the baking tray in the oven for 10 minutes.
- Spread plenty of tapenade over the pastry inside the border. Arrange the tomato slices on top. Halve the small tomatoes, sprinkle them with salt and use them to fill any gaps between the tomato slices. Drizzle with olive oil and grind some black pepper over it.
- Remove the hot baking tray from the oven, slide the tart onto it together with the baking paper and return the tray to the oven. Bake the tart for 30 minutes, until the pastry border has risen and is crisp, the base is lightly golden brown (carefully lift the tart with a spatula to check) and the tomatoes are soft, juicy and slightly discoloured.
- Remove the tart from the oven, lightly sprinkle with some sea salt flakes and black pepper and scatter the torn basil leaves over it. Allow the tart to cool on the baking tray until it is just warm, then cut it into squares. Drizzle with some of your best olive oil and serve.
Title: Provence
Author: Alex Jackson
Price: €25,95
Publisher: Good Cook
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