This Easy French Dish Is What Summer season Tomatoes Are Made For

It’s simple to throw round superlatives relating to easy summer season tomato dishes. Catch me at any second and I’d declare that panzanella is the perfect factor to make when peak-season tomatoes arrive. 5 minutes later, I’ll change my tune: gazpacho. No—Spanish tuna and tomato salad. Or possibly a Greek salad? Oh, however then there’s the basic tomato sandwich on white bread with mayo.

Proper now, although, my reply is France’s gorgeously spare tomato and mustard tart, which makes of its restricted ingredient record far multiple might think about. It is all I need to make this summer season with my farmers market tomatoes, besides that I additionally need to make all the opposite issues I simply rattled off, and many extra too. So take me at my phrase: This tart is the perfect easy summer season tomato recipe. And so are all of the others, too.

At its core, the recipe is extremely easy. A pastry crust of some kind is topped with a beneficiant slathering of Dijon, then rounds of juicy pink tomatoes and simply sufficient salt to make them sing. That may very well be it, although many recipes add a factor right here or there. Many embrace cheese, usually grated Gruyère, as on this recipe, however I’ve seen some with rounds of contemporary goat cheese positioned on high. Some lend the tart a provençal contact with pitted black olives dotted among the many tomatoes. Herbs are welcome: a dried sprinkling of herbes de Provence, as I name for right here; picked contemporary leaves of aromatic basil scattered on high after the tart comes out of the oven; or no matter else would possibly strike your fancy.

Whereas variations are probably countless, I’ve just a few notes on three particular factors: the pastry, the mustard, and the salt. Every part else is straightforward sufficient to determine by yourself.

Pastry Choices

One of many predominant promoting factors of this tart—outdoors of its outsized deliciousness—is how simple it’s to make. However that overlooks the pastry query—many would argue that making any tart or pie dough from scratch is not simple, and I would not precisely argue (although, with a little bit of apply, it is hardly a chore). However you need not make your pastry for this. The most effective approaches right here is to maintain some good-quality, all-butter, store-bought puff pastry in your freezer. Transfer it to the fridge to defrost, and you may have a tart prepared in minutes.

If making your personal pastry is not a turn-off, nice. Pâte brisée, a savory tart crust, is ideal, however understand that you may want a tart pan for it. I do know, as a result of—in a much less clever second—I attempted utilizing it for a free-form galette. It’s too quick for any free-form something: It crumbles, cracks, and melts right into a blob when left to help itself and not using a pan.

If you wish to go the galette route, you are higher off with a basic pie crust, which may be rolled out and folded onto itself to kind a sleek border that cradles the filling. Or put a pie crust in a pie plate—actually, do no matter you need. That is precisely the type of there-are-rules-to-constrain-my-flowing-freedom angle, which feels precisely within the spirit of this easy French nation tart.

Mustard Issues

On paper, a layer of Dijon mustard would possibly seem to be taste overkill—pungent, spicy, and sharp. Absolutely it’d overpower the tomatoes and make you wince with each chunk. I promise you: It doesn’t. It’s excellent, in a method I can’t totally clarify, besides that it anchors the juicy, fruity tomatoes with a aromatic, earthy acidity.

Some recipes for this tart combine the mustard with crème fraîche to mood its depth and add creaminess. I used to be positive I might need to do the identical, so I made an equal-parts mixture of the 2 and baked a tart with it. First, I’ve to inform you that an equal-parts combination of Dijon and crème fraîche is probably probably the most pleasant and simple condiments I’ve ever stirred collectively in a tiny bowl. I need to eat it on every part.

However, surprisingly, I did not suppose it made a lot distinction. It was very tasty, but it surely wasn’t tastier than the mustard alone. I do not suppose the tart wants it, and I do not suppose it is advisable add the (very minor) effort of shopping for crème fraîche for this recipe. You may if you would like, however I might moderately smear the Dijon-fraîche on absolutely anything else.

Salt

Whereas growing this recipe, I had one different thought: Would it not assist to pre-salt the tomatoes and allow them to drain? I figured it’d assist cut back wateriness and focus their taste for a greater tart.

In apply, the profit was so minor, so practically imperceptible, that I did not embrace it within the recipe, and I do not suppose it’s a necessity to attend an hour whereas the tomatoes drip and drain earlier than making the tart. Once more, you possibly can if you would like—it’s possibly barely higher—however I doubt anybody would discover except tasting side-by-side, and even then, provided that you informed them.

However you already know what? That is the great thing about this tart. A simple wave of the hand, an off-the-cuff gesture within the kitchen, and this tart emerges as one other breezy favourite amongst all the opposite easy-peasy tomato favorites for this summer season and all the remainder.

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