I am going to share a secret with you. I love all things tomato when they are cooked. The secret is I hate raw tomatoes. I have never loved the taste of a fresh tomato off of the vine, which I know many people love.
My grandmother used to grow tomatoes and she was always successful with them. This was always a surprise as she lived 1.5 hours north of Montréal. The summers were nice but they were never too warm. Her secret she told me was eggshells. She would keep eggshells and put them into the soil.
It’s amazing how those who have touched our lives have their influence in places you could never imagine, like tomatoes. Another secret when it comes to this recipe, I cheat a bit and I use a pre-bought pie tart. You can of course make your own, which is just more time consuming. I have been trying to find ways of making delicious recipes that cut down on time so I can continue to go about my day without having to be in the kitchen for hours on end.
I know that it is not tomato season, but, I was watching an old television series called Brothers & Sisters. One of my main characters goes to France to look at vineyards. It made me recall a recipe from a French author that I enjoy, Mimi Thorisson, who once posted a recipe for a tomato tart. Her post motivated me to create this. It is colorful, and with each bite you get an explosion of flavor (it may be the tomatoes bursting as you bite into them).
I imagine as I eat this that I am sitting at a vineyard in southern France looking out at beautiful fields with a glass of wine in one hand and a fork with tomato tart in the other.
I hope it transports you, too.
- Category: Main Course, Side Dish
- Cuisine: French
- 1 Pie Tart (I used a gluten free pie tart)
- 1 Pint Cherry Tomatoes
- 1/2 TBSP Fresh Tarragon
- 1 TBSP Dijon Mustard (For the Tomatoes)
- 1/2 TBSP Dijon Mustard (For the base of the tart)
- 1/2 TBSP Herb de Provence (Scattered in the layers)
- Mozzarella (To your Taste)
- The tart I used is Wholly Gluten Free- you should let the tart shell sit on the counter for 10 minutes to defrost.
- Set your oven to 400°F
- Slice your tomatoes in half. Let them sit out for 10-20 minutes to lose some of their juices. You do not want a soggy bottom tart!
- Take the dijon for the base of your tart and use a spatula to spread it evenly. Then place some tarragon in there, too.
- Once your tomatoes are drained, in a bowl mix them with the dijon and some of the herbs.
- Place the first layer of herbs in the tart. Once the first layer is in, use some of the herbs and mozzarella to your taste. Then add your second layer. Cover again with some of the herbs and mozzarella. Bake the pie for 30 minutes. Let the tart sit for 5 minutes and serve.