Welcome to a brand-new page of my blog, mylittledordognekitchen, and my first recipe – Tarte aux tomates.

This page is another new exciting project for me where I can share with you what I have been cooking using local produce from the Dordogne. Everything is cooked from my little kitchen at home in the Dordogne and I will follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.

As we are now in full summer mode, my first recipe makes the most of the really large, perfectly imperfect fresh tomatoes that are just too good to be missed. In French, they are called Coeur de Boeuf.

This version of tarte aux tomates is my take on a simple dish. I have added the onion/Balsamic/sugar element, simply because I like the taste. I’ve also added lots and lots of fresh herbs from my window box (Basil, Thyme, Sage, Parsley and Rosemary). I bought the tomatoes from a local farm that has a stand at the side of the road where they also sell melons. All locally farmed, deliciously fresh and much cheaper.

2 shallots

Olive oil

Balsamic vinegar

Brown sugar (Cassonade)

1 roll of ready-made puff pastry

Handful of fresh herbs

3-4 large tomatoes (Cœur de Bœuf)

Olive oil

Salt and Pepper

Fresh rosemary

 

  • Warm the oven to 180oC
  • Remove the pastry from the fridge.
  • Peel and chop the shallots.
  • Sauté the shallots in a little olive oil without allowing them to brown.
  • Add a tablespoon of Balsamic vinegar and two teaspoons of sugar, stir and cook for a few more minutes on a low heat. Turn off the heat and allow to cool.
  • Chop the fresh herbs (excluding the Rosemary).
  • Line a tart/flan dish (approximately 26cms wide) with greaseproof paper (this makes it easier to lift the tart out of the dish when cooked).
  • Arrange the pastry in the dish.
  • Slice the tomatoes into rounds of roughly 1cm thickness.
  • Arrange the onions in the bottom of the dish on the pastry, add the fresh herbs and salt and pepper.
  • Arrange the tomatoes in the dish.
  • Drizzle with olive oil.
  • Cook for approximately 25 mins.
  • Remove from the oven.
  • Sprinkle on some of the fresh Rosemary and with the back of a fork, press it gently into the tomatoes so that it infuses. Sprinkle what is left of the Rosemary to finish off.
  • Allow to cool before removing from the dish.

The tart may look a bit watery when it comes out of the oven but don’t worry. Once it has cooled down, it will be fine.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.