I made this tart and it was so fabulous. But today we are having a flood in South Carolina thanks to Debby, what a downer, and I have no tomatoes. So here’s my riff with ricotta, Gruyère, caramelized shallots, red pears and prosciutto. With herbs. How can it not be delicious?
This recipe is so great! It is easy and delicious. It is flexible enough, and allows for seasonal additions and variations. My guests loved it! I had regular, industrial, Ricotta, so I drained if over night, and it became creamier.
Did you place baked tart on grass for perfect cooling reason or pretty picture reason? Both? I imagine it could be a nice way to capture terroir and also allow for top and bottom to seize in terrific terasse conditions… Might be fun to have a bed of herbs for baked tart to cool on. Oh my! I’m inspired. I like your reminder to let it cool for ten minutes. Thank you.
Thank you so much for this wonderful recipe -- so easy, delicious, pretty and fun to make! I only had access to classic ricotta in a 'pot' so I had clumps instead of slices -- still so yummy! Something about the spiciness of the mustard (very subtle) brought out the sweetness of the tomatoes. Quick question: the crust has a bit of a sandy texture. I used polenta instead of corn meal, and used about 1/3 grainy dijon and 2/3 smooth. Is the sandiness due perhaps to one or both of those? Or is it supposed to be like that? Not a problem for me, but it might be for others.
It's the polenta. You can adjust the recipe for fine polenta if you like that texture better, or stone-ground cornmeal, which is wonderful, although I'm a fan of crunchiness so use regular polenta
We are lucky to have a top notch ricotta here in SE MA. Narragansett Dairy makes a wonderful ricotta as well as an excellent burrata and their feta is not to be sneezed at. The tart looks like summer on a plate. My one concern is that I find a lot of farm stands are growing tomatoes for reasons other than flavor and while they look beautiful they are seriously lacking in flavor. A sad state for sure.
We get a *lot* of those tasteless hot-house tomatoes in Paris, grown in greenhouses in Brittany, that look nice but have no flavor. They're often labeled "à l'ancienne" (old-fashioned) and people buy them, but I get mine from small shops that sell produce from small producers, and get good ones - but I'm pickier than others ; )
this could not more timely. My Brooklyn greenmarket is tomorrow and the tomatoes are just beginning to show up. I have a friend coming for light dinner and wine on Sunday. This is exactly what I am going to make! Thank you so much!
I bought some heirloom tomatoes with the idea of a tart even though it’s the middle of winter here. They grow in North Queensland so not too many food miles!!
I’ve even got some fresh basil which is ploughing on as we don’t have frosts.
I took you at your word and used it very much as a guideline :). Store bought pastry, a layer of caramelized onions, threw in the last of my asparagus and the remnants of a local (Canada) semi-soft cheese :). Delicious and is on the make again list, with the intention of adhering more closely to your recipe next time:).
You can't really pre-baked crusts like this but if you want a crisper crust you could pre-baked it in a tart ring or shell, although you'd want to trim off the overhang of dough before baking it that way.
In my part of the world, I’m in the depths of winter with mornings being -6 to -2C. I’ll be saving this for summer and our home grown tomatoes. I’ll try this with a mix of Dijon and grain mustard as I’m not sure I can do full on Dijon mustard. Love your newsletter it’s inspired some of our food choices in our last two trips to Paris & France.
happy you like the newsletter! mustard gets a lot tamer when heated and baked so I (personally) wouldn't worry about it, but you could do the mix you suggested : )
I made this tart and it was so fabulous. But today we are having a flood in South Carolina thanks to Debby, what a downer, and I have no tomatoes. So here’s my riff with ricotta, Gruyère, caramelized shallots, red pears and prosciutto. With herbs. How can it not be delicious?
This recipe is so great! It is easy and delicious. It is flexible enough, and allows for seasonal additions and variations. My guests loved it! I had regular, industrial, Ricotta, so I drained if over night, and it became creamier.
happy to hear!
Did you place baked tart on grass for perfect cooling reason or pretty picture reason? Both? I imagine it could be a nice way to capture terroir and also allow for top and bottom to seize in terrific terasse conditions… Might be fun to have a bed of herbs for baked tart to cool on. Oh my! I’m inspired. I like your reminder to let it cool for ten minutes. Thank you.
Thank you so much for this wonderful recipe -- so easy, delicious, pretty and fun to make! I only had access to classic ricotta in a 'pot' so I had clumps instead of slices -- still so yummy! Something about the spiciness of the mustard (very subtle) brought out the sweetness of the tomatoes. Quick question: the crust has a bit of a sandy texture. I used polenta instead of corn meal, and used about 1/3 grainy dijon and 2/3 smooth. Is the sandiness due perhaps to one or both of those? Or is it supposed to be like that? Not a problem for me, but it might be for others.
It's the polenta. You can adjust the recipe for fine polenta if you like that texture better, or stone-ground cornmeal, which is wonderful, although I'm a fan of crunchiness so use regular polenta
Yummm recommending this as one of my wine club pairings!
We are lucky to have a top notch ricotta here in SE MA. Narragansett Dairy makes a wonderful ricotta as well as an excellent burrata and their feta is not to be sneezed at. The tart looks like summer on a plate. My one concern is that I find a lot of farm stands are growing tomatoes for reasons other than flavor and while they look beautiful they are seriously lacking in flavor. A sad state for sure.
We get a *lot* of those tasteless hot-house tomatoes in Paris, grown in greenhouses in Brittany, that look nice but have no flavor. They're often labeled "à l'ancienne" (old-fashioned) and people buy them, but I get mine from small shops that sell produce from small producers, and get good ones - but I'm pickier than others ; )
this could not more timely. My Brooklyn greenmarket is tomorrow and the tomatoes are just beginning to show up. I have a friend coming for light dinner and wine on Sunday. This is exactly what I am going to make! Thank you so much!
The photo of the slice is beautiful! Great pairing of colors!
Outstanding recipe! When we ran out of tomatoes we did one with shiitake mushrooms, parsley, and red onion - delicious!
So happy you liked it!
I bought some heirloom tomatoes with the idea of a tart even though it’s the middle of winter here. They grow in North Queensland so not too many food miles!!
I’ve even got some fresh basil which is ploughing on as we don’t have frosts.
Thanks David!!
Could I use some hazelnut flour? I have some I brought back from France and am looking for ways to use it.
Sure. You could use some (or all) of it in place of the polenta.
Thanks! I will be making this weekend!
I made it with DeFlour puff pastry and it was beautiful and delicious.
Glad it worked out with store-bought : )
Thank you for the recipe/“guideline”!
I took you at your word and used it very much as a guideline :). Store bought pastry, a layer of caramelized onions, threw in the last of my asparagus and the remnants of a local (Canada) semi-soft cheese :). Delicious and is on the make again list, with the intention of adhering more closely to your recipe next time:).
I've seen other tart recipes where you pre-bake the dough. You don't prebake, does the bottom cook? or is it supposed to be a bit soggy?
You can't really pre-baked crusts like this but if you want a crisper crust you could pre-baked it in a tart ring or shell, although you'd want to trim off the overhang of dough before baking it that way.
In my part of the world, I’m in the depths of winter with mornings being -6 to -2C. I’ll be saving this for summer and our home grown tomatoes. I’ll try this with a mix of Dijon and grain mustard as I’m not sure I can do full on Dijon mustard. Love your newsletter it’s inspired some of our food choices in our last two trips to Paris & France.
happy you like the newsletter! mustard gets a lot tamer when heated and baked so I (personally) wouldn't worry about it, but you could do the mix you suggested : )
I still love your tomato tart with mustard and honey and thyme/chives and goat cheese. It's a winner every time and fun to make!