Zis week's resolution recipe
Sep. 7th, 2004 07:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerFor those of us who speak Fronch, it's a "Tarte 'a la Moutarde et 'a l'Estragon".
For ze others, eet ees a "Tomato and Cheese Tart with Mustard and Tarragon".
Dough:
2 cups unbleached flour
pinch each salt and sugar
3/4 cup (1.5 sticks) unsalted butter
1/3 cup cold water
Filling:
Dijon mustard (must be Fronch-style... really. Don't use Grey Poupon. Trader Joe's carries the best stuff I've tasted outside France.)
10 ounces Gruyere cheese, shredded (that's Swiss to you non Fronch-types)
1/4 cup chopped proscuitto
10 small ripe tomatoes, sliced thinly
salt and pepper, olive oil to taste (I used Trader Joe's black truffle olive oil)
fresh tarragon leaves for garnish
Stir the flour, salt, and sugar together. Add butter and cut with a pastry blender until it hits coarse crumbs mode. Stir in water gradually and form into a ball. Wrap up and refrigerate for 1 hour to relax the dough.
Heat oven to 350 and grease a 12-inch tart pan. On a floured board, roll the dough into a 1/8 inch round. Fit into the tart pan and prick the bottom with a fork. Line with aluminum foil and fill with pie weights (or beans, etc...) Bake for 15 minutes. Remove foil and weights and bake for 15 minutes more, until golden brown.
Slather mustard over the bottom of the tart. Spread cheese, then proscuitto. Top with the tomatoe slices, starting with the outside and making three overlapping concentric rings. (Appearance is important - this is a Fronch dish after all.) Sprinkle with salt and pepper; drizzle with olive oil. Bake until the cheese melts, about 7 minutes. Remove from oven and sprinkle the tarragon leaves on top. Let cool for 2-3 minutes. Serve hot in wedges.
Comments: Yum! The proscuitto was my addition and it was a nice touch. The tart would have been good without it, but I liked the additional flavor and chewy meat texture.
There are only two things I'd do differently. One, make sure the top of the crust is covered by foil during the inital baking; that way it doesn't threaten to overcook when the weights are removed. The bottom crust was a tad underdone. Two, slather a bit less mustard on the crust. I liked it but the wife found it too mustardy at times.
Oh yes, this will be made again.
What I'm reading: Trudi Canavan, The High Lord
For ze others, eet ees a "Tomato and Cheese Tart with Mustard and Tarragon".
Dough:
2 cups unbleached flour
pinch each salt and sugar
3/4 cup (1.5 sticks) unsalted butter
1/3 cup cold water
Filling:
Dijon mustard (must be Fronch-style... really. Don't use Grey Poupon. Trader Joe's carries the best stuff I've tasted outside France.)
10 ounces Gruyere cheese, shredded (that's Swiss to you non Fronch-types)
1/4 cup chopped proscuitto
10 small ripe tomatoes, sliced thinly
salt and pepper, olive oil to taste (I used Trader Joe's black truffle olive oil)
fresh tarragon leaves for garnish
Stir the flour, salt, and sugar together. Add butter and cut with a pastry blender until it hits coarse crumbs mode. Stir in water gradually and form into a ball. Wrap up and refrigerate for 1 hour to relax the dough.
Heat oven to 350 and grease a 12-inch tart pan. On a floured board, roll the dough into a 1/8 inch round. Fit into the tart pan and prick the bottom with a fork. Line with aluminum foil and fill with pie weights (or beans, etc...) Bake for 15 minutes. Remove foil and weights and bake for 15 minutes more, until golden brown.
Slather mustard over the bottom of the tart. Spread cheese, then proscuitto. Top with the tomatoe slices, starting with the outside and making three overlapping concentric rings. (Appearance is important - this is a Fronch dish after all.) Sprinkle with salt and pepper; drizzle with olive oil. Bake until the cheese melts, about 7 minutes. Remove from oven and sprinkle the tarragon leaves on top. Let cool for 2-3 minutes. Serve hot in wedges.
Comments: Yum! The proscuitto was my addition and it was a nice touch. The tart would have been good without it, but I liked the additional flavor and chewy meat texture.
There are only two things I'd do differently. One, make sure the top of the crust is covered by foil during the inital baking; that way it doesn't threaten to overcook when the weights are removed. The bottom crust was a tad underdone. Two, slather a bit less mustard on the crust. I liked it but the wife found it too mustardy at times.
Oh yes, this will be made again.
What I'm reading: Trudi Canavan, The High Lord
