Posted on by Myfrenchkitchen

Rustic Tomato tart with burrata

A simple tomato tart is a big favorite in our home in summer and beginning of fall when the tomatoes are still plentifull. Add basil, pesto and burrata, a green salad on the side and you have a full delicious meal. No, this tart is not delicious, it is divine….

You can quickly make your own pastry or buy ready made pastry like I did here with puff pastry. I don’t make puff pastry, I buy it. The link above links to a rustic pumpkin tart with my homemade pastry if you want to make it.

Recipe:

  • 1 puff pastry roll (I used a rectangle pastry)
  • Heirloom tomatoes of your choice
  • Grated parmesan cheese
  • Fresh basil
  • 1 burrata
  • Salt and pepper
  • Basil pesto (recipe here)
  1. Preheat the oven to 210 degrees C.
  2. Unroll the puff pastry on its own paper onto a baking sheet.
  3. Fold the sides into a roll. ( See image down below)
  4. Prick the pastry base with a fork and cover with a layer of finely grated parmesan cheese.
  5. Keep in the fridge.
  6. Cut the tomatoes in slices and drain on kitchen towel to preent your tart from going soggy.
  7. Take the pastry from the fridge and arrange the tomato slices on the base.
  8. Sprinkle cut fresh basil over the tomatoes and bake in the oven for 20 minutes until the pastry is golden brown.
  9. Remove from the oven, let it cool slightly, and serve on a wooden board.
  10. Serve with some basil pesto, some freh basil and a burrata in the middle of the tart.
  11. Cut the tart into four large slices with a pizza cutter and serve while warm with a green salad.

Serves 2 – 4 people for a heart lunch.

Pinch of salt:

  • Use heirloom tomatoes and add a few cherry tomatoes for variety.
  • Use only cherry tomatoes.
  • Saute some red onions in olive, let cool and spread on top of the parmesan cheese before layering the tomatoes on .
  • Cut some spring onions on top of the tomatoes with the basil.
  • Drizzle a little honey over the tomatoes before baking.
  • sprinkle with feta before baking and omit the burrata.
  • Drizzle with some concentrated balsamic vinegar just before serving.

Fresh basil and tomatoes.

..Fold the sides into a roll, prick the base and spread parmesan chees over the base.

Rustic tomato tart with burrata.

Posted on by Myfrenchkitchen

Courgette tart with feta…and a potager.

The courgettes are overflowing in the potager and we eat it every way we can, this time around as a courgette tart. I love salty tarts and this tart is right up my alley. I always have puff pastry in my freezer, so while the puff pastry defrosts, I make the preparation and the tart is assembled as soon as the courgettes have cooled down. It is really a no-fuss tart and it can be adapted to suit every taste. I hope you like it enough to try it.

Pinch of salt:

  • Add goats cheese instead of feta cheese.
  • Add slices of tomato to your preparation.
  • Oven roast the courgettes for a different taste.
  • Add pine nuts to your preparation.
  • The tart can be made a day ahead and kept in the fridge. Reheat at 200 degr C for 10 minutes.
  • The tart can be frozen for later use.

Our potager is my husband’s kingdom. A potager is a lot of work and maintenance, so every morning he is out there, cleaning, planting, weeding or just paying attention. We have had some good rains lately, so the potager is green and lush and looking good, which means the weeds are looking good too. The following photos tell the story of life in a potager.