Food & Drinks

Recipe of the day: Provencal tomato tarts Lifestyle

Another one from the book The easy French cuisine by Karin Luiten, also found in the series Cooking with Karin. The book deserves all the attention, especially if we don’t go to France this year. Then you just cook French at home! And with these recipes you can do that effortlessly. Karin usually gives an easy and a culinary version side by side. Also here, you can make the shortcrust pastry yourself, but you can also make it with puff pastry. And we will follow that version today.

Karin says: “Tarts with tomatoes, I make them in all kinds of variants, just with what is available. But mustard always belongs to me, that really gives a nice flavor accent.

Preheat the oven to 180 ° C. Brush 4 tartlet molds (Ø 12 cm) with butter and powder with flour. Cover with the dough, trim the edges, prick the bottom with a fork. Spread the mustard over it. Sprinkle with cheese. Cut the cherry tomatoes and the olives in half. Start with the tomatoes: stand upright with the cutting edge up along the dough edge. Inside there will be a round of olives. Fill the heart with tomatoes. Sprinkle with salt, pepper and thyme leaves. Pour a small pinch of oil over it. Bake in the oven for 30-35 minutes.

Delicious with: a rocket salad with vinaigrette. ”

And I wholeheartedly agree with her.

Needed for four tartlets:

4 slices of frozen puff pastry

200 g small (colored) cherry tomatoes

Handful of small black pitted olives

40 g grated matured cheese

4 tsp coarse mustard

4 sprigs of thyme

olive oil

salt & pepper from the mill


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