Tomato and goats cheese tartlet…and a love for white: in the kitchen.

Tomatoes can be used in so many forms and a small tartlet is one of them. Combined with some goats cheese, a few chopped olives, some torn basil leaves and a drizzle of olive oil, served in a pastry cup and voila, you have a starter, or amuse bouche, or even a main meal served with a green salad.

VF: Avec une tomate on peut toujours s’amuser dans l’esprit estival – mettre ensembles dans une coupe de pâtisserie, les tomates avec un morceau de fromage de chèvre, des olives, des feuilles de basiliques, un filet d’huile d’olive et on sert pour une amuse bouche ou une entrée ou même un plat principal, accompagné d’une salade verte.

Suggestions:

  • Use any other cheese, like mozzarella or a piece of camembert or brie.
  • Use a puff pastry instead of Phyllo pastry. Adapt the baking time(longer).
  • Instead of marinated tomatoes, cherry tomatoes or grape tomatoes can be used in which case the tomatoes should be halved, the seeds removed and slightly sautèed before hand to soften them.
  • Add some chives or finely sliced spring onions to the tartlets.
  • Taste for seasoning, before adding any. The goats cheese and marinated tomatoes add enough flavor and salt.
  • Adapt the size of the tartlet for a starter. for an amuse bouche, a 5 cm size is good, for a starter, move to a 7 cm size and for a meal with a green salad make it even a little bigger, depending on the size of muffin pan/tart pan available.
  • To make a lighter version for health/diet…use a thin phyllo pastry, spread lightly with melted butter, use fresh cherry tomatoes and substitute mozzarella cheese.

If I say that I love white in the kitchen I know there will be  quite a few readers out there who will eagerly say the same.

Je sais qu’il y a plein de gens qui, comme moi, adorent utiliser le blanc dans la cuisine.

White in the kitchen is, apart from being practical, also beautiful, economical and fun. A white plate is a showcase for all foods, from a simple sandwich ton elaborate cooked leg of lamb. Combine different whites with different textures on the same table.

Utiliser le  blanc dans la cuisine est pratique, beau, économique et n’oubliez pas..amusant! Une assiette blanche est une façon parfaite de  faire une ravissante présentation.

…don’t overlook a little humor(un peu de gaieté dans l’assiette)…

My mother had the most beautiful complete tea sets; the teapot, sugar bowl, milk jug, cups and saucers, the cake stand and dessert plates. They were white tiny pink flowers, white with blue forget-me-nots, white with colored musical notes, pretty and feminine. She used a whole set at a time, especially on Sunday afternoons for tea; serving a tart on the cake stand, sprinkling colored sugar in the sugar bowl and warm tea leaves in the teapot with a tea strainer on the side. That is how it was in those days.

Today we mix and match. In our clothing and on our tables. I sometimes wonder whether I’m disturbing he3r peace in her hereafter life with my massacring her tea sets by mixing and matching;  the teapot for flowers, the cake stand for soaps in the bathroom or the cups for mints by the side table…or maybe she is watching me with a smile, shaking her head and thinking…”how much my little girl loves my tea sets!’…

Je me souviens des sets à thé complètes de ma mère…très féminines, très belles. Les théières, les bols de sucre, les assiettes de dessert, les tasses et ses soucoupes. Elles était blanches avec des petites fleurs en roses, des petites fleurs du myosites. Elle servais du thé et une tarte les dimanches après-midis à l’heure de goûter..comme d’habitude a l’époque.

Aujourd’hui ça change. On fait un mélange de styles et de couleurs, il n’y a pas de règles. Je me demande parfois si ma mère me regarde de si lointaine avec l’horreur quand j’emploie sa théière pour une vase de fleurs, ou l’assiette de gâteau pour les savons dans la salle de bain, ou les tasses de thé pour les menthes dans la chambre…ou peut-être elle me regarde souriante, surprise par ma créativité, et contente de voir que j’aime ses sets à thé..!

…old and contemporary in harmony side by side(ancienne et contemporaine vivent ensemble) ..

…”the hare and the tortoise”(le lièvre et la tortue) – jean de la fontaine…

…every day (quotidien)…

…fish days(les jours du poisson)…

…and mixed days(mélangé)…

…à la prochaine..!

Festival de la tomate 2009

September is the peak of the tomato season  in Europe. At the chateau de la Bourdaisiere, where le festival de la tomate is held every year,  tomatoes are found that is hardly ever seen on the street  with names as cute and funny  and original as you can get them; bloody  butcher, daxacan jewel, burrackers’ favorite, little monk, black zebra, black prince, banana legs….

…chateau de la bourdaisiére à Montlouis sur Loire…

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This sunny weekend in September had everybody out and about, dogs with their owners, mothers with daughters, grandparents, babies, toddlers, fathers carrying tired litle feet on their necks, tired pets carried in backpacks, photographers, writers, dreamers, painters. Le festival de tomate is an occasion to revel in the colours of the September garden. Having just entered la rentreé, where everybody is back to school and work, la festival de tomate provided that last occasion for us to soak up the warmth of the mellow September sun.  A last outing before we  slowly but surely creep into winter disguise and start our hybernation cycle with our red wines in front of the fireplace.

…walking – but not in the beds, please!…

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…children, dogs..backpacks,  sunglasses

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The  late summer colours of the September garden, already whisper of autumn with reds and yellows, dark purples, greens and oranges, burgundies. The herb gardens are full, the basils are setting seeds, the fennels are standing high and whispy.  Pumkins abound in their plump autumn attires and burgundy cock’s combs take the lead to yet another bed, another colour, another discovery, another feast for the eye. Lavenders still stand high and full  with flavours whifting through the air.

…reds, oranges, purple, green, yellows…

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No festival can be really successful without eat and drink, with Le festival de tomate no exsception. From traditionally baked breads to confitures,  to jus de tomates, freshly squeezed, to small tomato appetizers, a variety of fleur de sels, to contemporary creations from l’ecole de la cuisine and last but not least in the eyes of la population Francaise – lunch at set tables under la grande tente marquise – booking essential!

la dégustation

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Even when experiencing this year after year, it is always fun. Maybe because it is tradition. Maybe because of the ambiance. Maybe because everybody does it. Maybe because we meet friends there. Maybe because the days are so beautiful. Maybe because…well, maybe just because.

… à l’année prochaine!…

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