Look what I grew! This my friends is a Brandywine tomato. It’s the most popular type of heirloom tomato and the first to ripen in the garden. Of course I had to make something special to celebrate the occasion. There are a lot of tomato recipes out there but the tarts (especially the French ones with their use of mustard) intrigued me. I also had a fine jar of Edmond Fallot grainy mustard that I purchased from the Driftless Depot sitting in the pantry that I’ve been wanting to use and some fat and happy herbs from the garden. I was a bit skeptical about putting the mustard in but I took a most delicious chance. I even decided to give it some Italian baci. Kisses.
My Best Garden Tomato Ever
First you must make the pâte brisée. It is basically a shortcrust pastry but with more butter. I used a recipe by Dorie Greenspan.
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold butter, cubed
- 1 large egg (beaten)
- 1 t. cold water
Mix all the dry ingredients, add the butter slowly and incorporate it into the flour mixture using your hands until you get little pieces of different sizes and shapes. There should still be a bit of flour not mixed in. Mix in the cold water and the beaten egg then form a ball. Let it rest in the fridge for at least 3 hours said Dorie but it worked fine after 30 minutes with my dough. Roll out the dough (on a generously floured surface) enough to fit in the tart pan. Set aside and add the filling.
Preheat the oven to 425 degrees F
- grainy mustard
- sliced tomatoes
- olive oil
- bread crumbs
- Parmigiano Reggiano
- olive oil
Spread a layer of mustard in the bottom of the tart. Next, add one or two layers of sliced tomatoes. The basil and thyme go on next then the bread crumbs mixed with some parmigiano. I used a couple day old sourdough bread with whole garlic cloves baked in. I’d suggest adding a bit of minced garlic if you have plain breadcrumbs. Drizzle generously with some good olive oil and bake for 30 minutes or until you get some nice golden brown coloring. You can serve it hot or at room temperature.
This tart was fantastic with it rich buttery tart, the nutty and mellow warmth of the mustard grains, sweet and juicy tomatoes, fresh herbs, the garlicky crunch of the topping, and the kisses. Should I say buonissimo or très bien? I think I’ll just go with Mmm…