Friday, June 14, 2013

Tomatoes Pie (tarte à la tomate)

HEY, BABY !! Tomatoes are here !!
No, I mean, REAL tomatoes.
Not the one full of water, without any flavor, and with tennis ball consistence !
That being said, I don't eat "winter tomatoes". Unable...

No, no, THE Tomato, with a capital T.
The juicy one, the sugared one, the shiny one. Oh, how much I love those fruits.

Years ago, while I was to my childhood friend, the Hunter, her wife served me traditional mozzarella-tomatoes. I tasted and asked : "Do you sugar your tomatoes ??".
She replied :"Of course, not ! Just need sun and water".
The best tomatoes I ate for all my life. I swear.

So, we're finally in the good season for those fruits.
I'm going to share with you a very usual provencal recipe : the tomatoes pie.
There's a million ways to prepare it. But this one is very simple and yummy !

Here what you'll need for a 4 person's pie.
  • 5-6 tomatoes
  • pastry
  • 1 big tablespoon of mustard (I use sweet mustard, I mean, not too strong)
  • Oregano
  • Salt , pepper
  • 1/4 teaspoon of olive oil
Your oven must be preheated at 180°C (350°F / Th6)



Step 1 :
Unroll your pastry on a dish and stick it with a fork. I used a cake pan, for fun. But you can use a pie plate.


Step 2 :
Slather the bottom with mustard.


Step 3 :
Then, cut your tomatoes in slices and arrange them, even in several stairs, into your pie.


Step 4 :
Salt, pepper, and oregano.


Step 5 :
And water with the olive oil.


Step 6 :
Then, I closed my pie. But if you use a large dish, you're not obligate to.


In the oven, for 25 minutes or so.


Bon appétit !



Recapitulative for a 4 person's pie.
  • 5-6 tomatoes
  • pastry
  • 1 big tablespoon of mustard
  • Oregano
  • Salt , pepper
  • 1/4 teaspoon of olive oil
Your oven must be preheated at 180°C (350°F / Th6)

Unroll your pastry on a dish and stick it with a fork. 

Slather the bottom with mustard.

Then, cut your tomatoes in slices and arrange them, even in several stairs, into your pie.

Salt, pepper, and oregano.  

And water with the olive oil.

In the oven, for 25 minutes or so. 

15 comments:

  1. Ah Axelle, Tomatoes are very popular at our house. Our Farmer's Market now has locally grown tomatoes for sale and they taste so good. Great recipe, thanks! love and prayers, jep

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    1. Here too :) I think we can eat tomatoes everyday, during this period. You've got a farmer's market with local products ?
      In my opinion, this is the best way to be "eco responsible" :D : to buy local products as often as possible.
      Friendly, Jep.

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  2. Dear Axelle-This is such an interesting recipe. I have never seen one like it before and will try this as soon as our Tomatoes are worthy of the experience. This is really unique! Salut! Regards-Jamie

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    Replies
    1. I think I meant "sante!"

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    2. A lot of tomato pie are with eggs, like a quiche, for us. This one is very simple, fast and light. This is the way provencal people use to cook it ! :)
      Thank you, dear Jamie, for your comment.

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  3. This is a gorgeous recipe! I am going to try this as soon as our tomatoes begin to ripen! Great idea to use a pie pan or cake tin, too. I've usually made rustic tarts on a cookie sheet, but this helps keep the shape. Thanks!

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    Replies
    1. Thank you, T.W :D
      Oh, you don't use pan at all ? I never tried, but you're right, this must be very original to have a rustic one !
      And your ingredient don't escape from your pie ?
      Thank you for commenting :)

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  4. Yummy, this looks delicious :) I don't know if I could resist addition a little bit of gruyère on the top ;)

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    Replies
    1. Ahahaaaaaaa ! Le gruyère, how you're right !!! Sometimes, I do it too. But as I know gruyère is very expensive in other country than ours, I thought it would be better to not add for this time ! :)

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    2. Dear Axelle-Very thoughtful of you, but we are too familiar with you now, and it was OBVIOUS that gruyere cheese would top this off in a most excellent fashion! Regards-Jamie : )

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    3. LOL, Jamie !!
      You know me well !! :D

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  5. Yummy! This recipe worked well. Our tomatoes are just beginning to ripen here in Southern California. I added minced onions, crumbled a couple of pieces of bacon, and grated cheese on top, too. It made a lovely dinner. Thanks! Betsy

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    Replies
    1. Hello Betsy, and welcome here :)
      You're right, what you describe seems very good too. Bacon, onions and cheese CAN'T BE our enemies !! :D
      Thank you very much for your comment.

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  6. Wow, amazingly healthy, really looks delicious. Thank you for this great idea.

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    Replies
    1. Thanks to you, AML, for commenting :)
      I hope you'll like this pie if one day you do it !

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