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

Piperade with homegrown sweet peppers

We still have sweet peppers in the potager and they are super sweet and colourful. This will probably be the last batch for this season. So I decided to make piperade which we love. I do it a bit different than the original way that comes from the southwest in France, particularly the Basque region. I make mine seperately in the oven and mix it all together at the last minute before serving. Its a bit less juicy and saucy and the flavors of all the ingredients harmonize without losing their individuality. We especially enjoy it on rustic toasted country bread for a lunch.

Piperade with homegrown peppers

Recipe:

  • 4 large pepper of different colours.
  • On large onion
  • A big handful of cherry tomatoes, or grape tomatoes, cut in half
  • 4 cloves of garlic, cleaned and lightly squashed
  • salt and pepper
  • Olive oil
  • Fresh thyme
  • Raspberry flavoured balsamic vinegar
  1. Preheat the oven to 180 degr C.
  2. Wash the peppers and slice into chunks, or thin slices if you prefer. Add to an oven pan with fresh thyme and drizzle liberally with olive oil.
  3. Clean the onion and cut into medium chunks. Add to another oven pan .
  4. Wash the cherry tomatoes or grape tomatoes and slice in half. Add the tomatoes to the onion and add the cleaned and squashed garlic cloves.
  5. Roast the vegetables in the oven pans until tender and slithgly charred, for about 30 minutes. Take care not to burn the peppers. If youve sliced them thinly, they will roast quicker.
  6. Remove from the oven, mix the vegetables together, drizzle with more olive oil, season with salt and pepper and drizzle finally with some raspberry flavouredbalsamic vinegar.
  7. Serve warm or at room temperature with crusty bread or as a side with meat or fish.

Serves about 4 people as side dish

A pinch of salt:

  • Enjoy with slices of toasted whole wheat bread.
  • Serve as a side with fish or chicken.
  • Add tarragon instead of thyme if you serve it with chicken.
  • A full vegetarian meal.
  • For a meat version, add grilled sliced chorizo before serving.
  • If you slice the peppers into thin slices, they will roast quicker, about 20 minutes.
  • Add some piment d’espelette chilli peppers if you’d like it spicy.