Looking for the perfect dish to pair with your summer rosé stash? Perrine loves this classic tomato & mustard tart.
We suggest these rosé's but let us know which you chose!
2022 Domaine de Fontsainte Corbières "Gris de Gris", Languedoc-Roussillon, France2022 Domaine Gueneau Sancerre Rosé "Chavignolet", Loire Valley, France
2021 Cowhorn Vineyard & Garden Rosé, Applegate Valley, Rogue Valley, Oregon, USA
INGREDIENTS:
1 pâte brisée or puff pastry
3 large tomatoes cut into ⅛ slices
3 medium onions finely sliced
1 cup or more Parmesan, Pecorino Romano, Comté, Gruyère, Cantal, fromage de chèvre grated
2 tablespoon coarse Dijon mustard
1-2 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon herbes de Provence ou oregano
olive oil
salt, pepper
INSTRUCTIONS
- Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Preheat oven at 390F.
- On a cutting board, sliced the tomatoes (⅛ inches) and put them on a plate. Salt them lightly and set them aside. This step will help to remove some juice from the tomatoes so the crust will not be too soggy (*).
- In a skillet, on medium-low heat, add 1 tablespoon olive oil, add the onions with salt, pepper, herbes de Provence, and let them cook until soft. Add a splash (about 1-2 Tbsp) of balsamic vinegar and sugar. Cook until the onions absorb all the vinegar and there is no juice. Set aside.
- Take your tart pan from the fridge. Spread evenly Dijon Mustard all over the bottom in a fine layer. Sprinkle evenly grated cheese on top. Scatter ¾ of the onions on the cheese. Take each tomato slice by shaking them gently before placing them nicely on the tart.
- Add the ¼ left onions on the top and sprinkle more grated cheese if you want. Drizzle some olive oil.
- Cook for 25 - 30 minutes until the crust and the cheese are lightly golden.
- Enjoy this delicious tart with a green salad on the side!
Bon Appétit!
