The SmartCookieSam family have just come back from our summer holidays in the South of France. It’s been 9 years since we last went to France. We’ve always loved going there and as I speak French, it always feels like a special place to me. Of course part of going to France is to enjoy all the lovely food and wine and our holiday was no exception.
We stayed in a beautiful villa outside the medieval town of Flayosc near Draguignan and for most of our shopping used the huge Carrefour supermarket on the edge of Draguignan. I was blown away by the sheer quality of the fruit and vegetables for a start. Tomatoes never taste the same in the UK as they do in the mediterranean countries, to me.
The day after we got home I had to head up to our local supermarket to stock up. I’d been so taken by all the Provencale type foods and dishes I’d seen, I was keen to make something French for our dinner. My son was over at his girlfriend’s house and he balks at anything with tomatoes in it unless it’s ketchup! I was looking in one of the Great British Bake Off books and found a mouthwatering sounding recipe in the book to accompany the 2013 series The Great British Bake Off Everyday. There was a recipe for Roast Tomato Tart. It captured all the typical Mediterranean flavours and could be adapted to have pesto sauce in it in place of mustard. I chose to stick with mustard. The tart is a shortcrust pastry base infused with rosemary, baked blind and then spread with Dijon mustard and grated Gruyere cheese. Then the tart is topped with sliced tomatoes, drizzled with olive oil and then salt and pepper.
The recipe makes a tart in a circular 1 x 23cm loose based quiche tin but I chose to try out a rectangular flan tin I’d bought in John Lewis last year and never used. I found I had slightly too many tomatoes to go in the tin but I just added them to the side salad I was serving with the tart.
200g plain flour
1 tsp finely chopped fresh rosemary (I used dried, as I didn’t have fresh)
140g butter chilled and diced
3-4 tbsp iced cold water
800g ripe tomatoes
1 1/2 tbsp Dijon mustard or pesto sauce
175g Gruyere or Emmental cheese, grated
1 1/2 tbsp extra virgin olive oil
A couple of pinches of herbes de Provence
Salt and freshly ground black pepper
First, you make up the rosemary shortcrust pastry. This can be done in a food processor or by hand. I thought that by the time I’d faffed about getting the food processor out, I could have made up the pastry. But if you have one and it’s not a pain getting it out of the cupboard, it makes making pastry so much easier. Rub the butter into the flour until it makes fine breadcrumbs then add the water little by little. Form into a ball with the end of a round bladed knife. It should be a soft but not sticky dough. Wrap the dough into cling film and put in your fridge to chill for about 15 minutes.
Flour your work top with some plain flour or if you’re like me, pour too much out so it goes all over the kitchen floor. When you have done that, get the dough out of the fridge and roll the pastry out to fit the flan tin allowing extra to overhang because of shrinkage.
Then the oven needs to be heated up to 190oC/
Excuse the awful pictures but I was taking the photos in a hurry. Especially doing them before Mr SmartCookieSam saw me taking the pictures and would say he didn’t “want to see his dinner on bloody Facebook!”
Love Sam xx