Tastier than pizza: tomato tart with tapenade
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest tomato tart with tapenade.
The Provençal cuisine is one of the most popular regional cuisines of France. Beautiful products come from Provence due to its location and favorable climate; products from the land and the sea. You can also taste influences from Italy and North Africa in the typical dishes from Provence. This tomato tart is divine!
Ingredients
For the tart 4 coeur de boeufs or other meat tomatoes
500 g of fresh puff pastry
a handful of small Italian plum tomatoes, preferably red and yellow
olive oil
1 bunch of basil
sea salt flakes and freshly ground black pepper
For the tapenade
100 g black olives, drained and pitted
1/8 clove of garlic, peeled and mashed into a fine paste
1/2 tsp thyme leaves
1 salted anchovy fillet, rinsed and dried
1 tsp salted capers, soaked, rinsed, and drained
1 tsp brandy
4 tsp olive oil
1 tsp red wine vinegar
This tart is extremely simple. With the right tomatoes, this is the highlight of the table in summer. A bit of fragrant basil on top at the end is essential, just like some of your best olive oil.
Here's how to make the Provençal tomato tart
- First, slice the meat tomatoes into 1 cm thick slices. Place in a sieve over a bowl and sprinkle generously with salt. Let the tomatoes sit for a good half hour while the juice drips into the bowl. This prevents your dough from becoming sticky if the tomatoes contain a lot of moisture.
- Add all the dry ingredients for the tapenade to a blender. Blend well. Add the wet ingredients and blend further until everything is well mixed. The tapenade should be very smooth.
- Preheat the oven to 180 °C.
- Roll out the dough into a rectangle that fits in your largest flat baking tray with a thick bottom. Cut out a piece of baking paper of the same size and place the dough on top. Score the dough about 2 cm from the edge all around. This edge will rise around the filling.
- Preheat the baking tray in the oven for 10 minutes.
- Spread a generous amount of tapenade on the dough inside the edge. Distribute the slices of tomato over it. Halve the small tomatoes, sprinkle them with salt, and fill any gaps between the slices of tomato with them. Drizzle with olive oil and grind some black pepper over it.
- Remove the hot baking tray from the oven, slide the tart with the baking paper on top back into the oven. Bake the tart for 30 minutes, until the edge of the dough has risen and is crispy, the bottom is lightly golden brown (carefully lift the tart with a spatula to check), and the tomatoes are soft, juicy, and slightly discolored.
- Remove the tart from the oven, lightly sprinkle with some sea salt flakes and black pepper, and scatter the torn basil leaves over it. Let the tart cool on the baking tray until it is just warm and cut into squares. Drizzle with some of your best olive oil and serve.
Title: Provence
Author: Alex Jackson
Price: €25,95
Publisher: Good Cook
Image: Provence Alex Jackson | Text: Favorflav
