When we were in Provence for my 50th birthday several years ago, we had several lovely meals with Pierre and Muriel, mutual friends of Susan and Towny of The Modern Trobadors.
Tarte aux Tomates
1 1/3 cups flour
8 tablespoons unsalted butter
1/4 cup ice water
6 ounces Emmentaler cheese, grated and set out to dry a bit
2 large tomato, sliced horizontally
salt and pepper
Herbes de Provence*
extra virgin olive oil
1 tablespoon small capers
2 ounces grated Parmigiano Reggiano
Preheat oven to 350°F.
Place flour in the bowl of a food processor. Add butter in 16 pieces. Pulse 12 times then then sprinkle with the ice water. Pulse until the dough forms clumps, then turn out onto a floured board and pull together into a ball. Wrap in plastic and refrigerate for 1 hour.
Roll out dough on a floured board to make a 13-inch round. Place pastry in an 11-inch tart pan and roll up the edges like a pizza. (Alternatively, use one sheet of frozen puff pastry, thawed and rolled out to a 13-inch round.)
Prick bottom of pastry with a fork and coat bottom with Dijon mustard using a heavy hand. Sprinkle the grated Emmentaler over the bottom to cover.
Add sliced tomatoes – if tomatoes are juicy, pat dry with paper towel first, or let drain on paper towels. Generously salt and pepper the tomatoes and sprinkle Herbes de Provence on top. Drizzle the tart with olive oil. Sprinkle capers on top and then a layer of grated Parmigiano Reggiano.
Bake for 1 hour, or until pastry is golden. Serve immediately.
* Herbes de Provence is a mixture of dried herbs including rosemary, savory, thyme, basil, marjoram, oregano and lavender. Each producer uses their own proportions and combinations. If you don’t have Herbes de Provence, make your own blend with what you have on hand.