The simple tarte à la tomate is a favourite French dish that makes use of all of those excess ripe summer tomatoes in the kitchen. This classic recipe is without cream or eggs in the filling but just a little kick of mustard smeared over the free-form pastry base.
Fresh from the garden: tomatoes, thyme, oregano
Recipe source: adapted from a recipe on sbs.com.au
Serves: 4 or 24 tastes
- Food processor
- Measures: tablespoon, teaspoon
- Plastic wrap
- Mixing bowls – large, medium
- Chopping boards and knives
- Salad spinner
- Large baking tray
- Rolling pin
- Serving plates
· 300g (2 cups) plain flour
· 150g cold butter, chopped
· 1 egg
· 1 tablespoon cold milk
· 2 tablespoons whoegrain mustard
· A couple of heirloom tomatoes
· 250g vine-ripened cherry tomatoes
· 4 sprigs thyme, plus extra to garnish
· 4 sprigs oregano, plus extra to garnish
· Olive oil, to drizzle
What to do:
For the pastry:
- Process flour, butter and 1 teaspoon salt in a food processor until mixture resembles fine crumbs. Add whisked egg and milk, and process until a dough forms. Wrap dough in plastic wrap and refrigerate while you wash the tomatoes.
For the filling:
- Wash all the tomatoes and drain in the colander. Slice the large tomatoes into slices.
- Wash the herbs and spin dry. Strip off the leaves and reserve.
To finish the dish:
- Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper to form a 3 mm-thick round. Transfer to a large oven tray and remove top sheet of baking paper.
- Spread dough with mustard, leaving a 3cm border around edge.
- Arrange sliced tomatoes over mustard so they are overlapping, then top with cherry tomatoes. Pinch and fold over edge of tart, then scatter with thyme and oregano leaves.
- Drizzle with oil and season with salt and pepper.
- Bake for 30 minutes or until pastry is golden and crisp. Garnish with extra oregano and thyme sprigs.
- Serve cut into slices.
Notes: What is tomato in French? What does freeform tart mean?
This famous salad from Italy is beautiful in its simplicity, using up all the last of the lovely summer tomatoes and juicy basil and nasturtium leaves.
Fresh from the garden: rocket, baby spinach, young nasturtium leaves, tomatoes, basil
Recipe source: Melissa
Serves: 4 or 28 tastes
- Mixing bowls – large, med, small
- Salad spinner
- Chopping board & knives
- Paper towel
- Tea towel
- Fork or whisk
- Serving bowls
- A large handful small rocket leaves
- Some young nasturtium leaves
- A handful of basil leaves
- A few handfuls little tomatoes
- 1 tub bocconcini
- Extra virgin olive oil
- Aged balsamic vinegar
- 1 clove garlic
- Flaked salt and pepper
What to do:
- Wash the leaves very well in a large bowl and several changes of cold water. Dry the leaves very gently in the salad spinner. Repeat this process, working in small batches, until all the leaves and basil (kept separate) have been dried.
- Lay out a tea towel and line it with paper towel. Spread the dried leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the refrigerator until needed. Rinse and dry the bowl well.
- Peel the garlic and slice in two squashing one half slightly. Into one bowl put this half, tear the basil and drop in, pour in a glug of olive oil and sprinkle some salt. Tear each bocconcini into two and add, then chop each tomato into two – or chunks if larger – and also place these in, turning a few times.
- To make the dressing, rub the other garlic half over the inside of the bowl and drizzle ½ cup olive oil and a little stream of balsamic vinegar over. Lightly whisk dressing.
- Unwrap the parcel of salad leaves & tip them into the bowl. Gently turn the leaves in the dressing using your hands or tongs
- Use the salad servers to transfer the dressed leaves to the serving bowls, then scoop up tomato/ basil/ bocconcini mixture (discarding garlic half) and pop on top of each, making sure to toss well before serving immediately.
Notes: What is bocconcini and what does it mean?
Categories: Kitchen Garden, Recipe
Tags: children, cooking, gluten-free, Herbs, italian food, kids, nasturtiums, salads, tomatoes, vegetarian