Summer Tomato Tart

Summer Tomato Tart

What is the difference between a tourte, a torte and a tart?  When it comes to summer tomatoes, there is a difference.  A Tourte is usually double crusted, quite high and savory.

le neubourg

Here in Normandy we are luxuriating in the hottest summer since 1940.

For us, this means that summer produce like eggplant and zucchini, melons and peaches and particularly tomatoes, are at their best.At night, temperatures drop which is good for the flavor of the vegetables and even better for the cook. Instead of just eating tomatoes raw like we do when it’s hot day and night – sliced fat and thick and seasoned with salt and pepper, in a salad tossed with delicious olive oil and shallots or garnished with mozzarella, or simply bitten into the way you would with an apple these hot days and cool nights  inspire cooking.  And I don’t think there’s a better way to cook a tomato than by putting it in this simple, and simply regal, tomato

At night, temperatures drop which is good for the flavor of the vegetables and even better for the cook. We eat tomatoes raw like we do when it’s hot day and night.  Sliced fat and thick and seasoned with salt and pepper, in a salad tossed with delicious olive oil and shallots or garnished with mozzarella, or simply bitten into the way you would with an apple.  These hot days and cool nights  inspire cooking.  And I don’t think there’s a better way to cook a tomato than by putting it in this simple, and simply regal, tomato tourte.

tom tart

You can make this easily and I urge you to do so because it is likely to change your life. I’m serious. It is that delicious, and I predict you’ll henceforth have a hard time imagining summer without it.

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Use the best, most ripe (but not over ripe) tomatoes you can find, preferably from your local grower. The recipe calls for cream, which makes it “light” by French standards. I use either heavy cream or crème fraîche, and occasionally soy cream if my vegetarian daughter is going to partake.

I suggest you follow the recipe to the letter the first time you make this. Yes, I can tell that you’re thinking “Hmm, this would be good with basil/pesto/that delicious confit of peppers  published here the other day/smoked duck/sausages…” You’re right and all of those additions would be fine. But taste it as it is written, then decide.

Bon App!

tomato tart

Print Recipe
SUMMER TOMATO TART - TARTE D'ETE A LA TOMATE
Course Main Dish
Cuisine French
Keyword butter, cream, egg, french, garlic
Prep Time 20 minutes
Cook Time 65 minutes
Servings
servings
Ingredients
  • 1 recipe for Tender Tart Pastry
  • 1 cup (250ml) heavy cream
  • 2 large eggs
  • 3 teaspoons fresh thyme leaves
  • 1 small clove garlic green germ removed, minced
  • cup ½finely grated Gruyere
  • cup ½finely grated Cheddar or Cantal
  • Fine sea salt and freshly ground black pepper
  • 2-1/2 pounds (1.25 kg) ripe tomatoes peeled and cored
Course Main Dish
Cuisine French
Keyword butter, cream, egg, french, garlic
Prep Time 20 minutes
Cook Time 65 minutes
Servings
servings
Ingredients
  • 1 recipe for Tender Tart Pastry
  • 1 cup (250ml) heavy cream
  • 2 large eggs
  • 3 teaspoons fresh thyme leaves
  • 1 small clove garlic green germ removed, minced
  • cup ½finely grated Gruyere
  • cup ½finely grated Cheddar or Cantal
  • Fine sea salt and freshly ground black pepper
  • 2-1/2 pounds (1.25 kg) ripe tomatoes peeled and cored
Instructions
  1. On a lightly floured surface, roll out the pastry to fit a 9-inch (22.5cm) pie plate or tart mold (not removable bottom). There will be quite a bit extra; leave it hanging over the edges of the plate. Prick the bottom of the pastry with a fork. Refrigerate for 30 minutes.
  2. Preheat the oven to 425F (220C).
  3. Pre-bake the pastry: Line the pastry with aluminum foil and an even layer of pastry weights. Set the pie plate on a baking sheet and place it in the center of the oven to bake for 10 minutes. Then, using a very sharp knife, trim off the edges of the pastry flush with the pan, letting the scraps fall on the pastry sheet. Continue baking until the pastry is pale gold, another 10 minutes or so. Remove it from the oven and set it on a pastry rack to cool. (Eat the pastry scraps…they will be delicious).
  4. Whisk together the cream and the eggs in a large bowl until combined. Add the thyme and garlic and mix well. Then stir in the cheeses. Season generously with salt and pepper.
  5. Coarsely chop the tomatoes and add them to the mixture. Reserve.
  6. When the pastry has cooled, fill it with the tomato mixture. The tomatoes will mound slightly in the center of the pan, which is fine. Bake in the center of the oven for 10 minutes. Reduce the heat to 350F (180C) and continue baking until the custard is set and the pie is golden on top, about 55 minutes.
  7. Remove from the oven and transfer the pie to a cooling rack. Let it cool for at least 10 minutes before serving, or you can serve it lukewarm.
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This Post Has 23 Comments

  1. Anita C. Lee

    Yummm. I’d better run out and buy some tomatoes! This looks delicious.

    1. Susan

      Anita – yes, you’d better!!

    1. Susan

      Lori – no, my finger slipped! It’s singular cheese.

  2. Arell

    It sounds so wonderful! Cannot wait to make it!

    1. Susan

      Make it now – it’s the perfect season!

  3. Tina

    Sounds so delicious Susan! I’m going to make it today!

    1. Susan

      Tina! I hope you love it. It’s my favorite thing this time of year!

  4. Debbie

    Susan and fellow cooks,

    I have this tomato tourte in the oven as I am listening to Trenet. It looks and smells delicious.

    I am still trying to figure out a way to get back to On Rue Tatin this November.

    I just have to mention this….Go to YouTube, put in “election debates”. There is a hilarious Saturday Night Live YouTube video on the election debate.

    Greetings from Binghamton, New Yoirk
    Debbie

    1. Susan

      Debbie,

      HOpe the tourte works out for you!!

  5. Robert

    Plan on making today. I am probably missing the point, but is a tourte double-crusted? If so, does that mean that another layer of pastry is placed on top?

    1. Susan

      Hello, Robert – it’s a tourte because it’s quite deep, not like a shallow tart. You can also fold the pastry up and over the filling.

  6. Ellen

    Recipe sounds wonderful, is the flour for the crust 1cup or 1/2 cup?
    Thank you!

    1. Susan

      Ellen – oops, technical glitch. It’s 1-1/2 cups of flour – should be fixed on the blog by the time you’re ready to make this!

  7. ShePaused4Thought

    I am going to pick up some tomatoes at the Farmer’s Market and make this. My mom still talks about your tender tart pastry dough. She thought is was the best ever.

    1. Susan

      Let me know, I think you’ll adore this tart. I can’t wait to make it each year…

  8. Brenda

    Hi Susan, well my tourte is in the oven with only half of the filling in it. I followed the recipe exactly but there is no way all of the tomato/crème fraîche/ cheese/egg mixture will fit into my 9 inch pie pan. Thank goodness I took the baked crust out of the oven and didn’t try to pour in the mixture quickly while the pan was still on the tray (my original intention!) I do admit that I have never been able to make a successful pie crust. This time I was determined to make it work! Are you sure that the filling is not intended for two pies? I think my pie pan is a normal depth. The crust did lap over the edges but also slid down the edges in some spots. I did chill the crust for half an hour in the fridge before baking it. And my kitchen is not too hot. Can I take pie making at Rue Tatin?!!!

    1. Susan

      Brenda,

      Oh, I’m so sorry. I do test and make all the recipes many times, and I don’t recall that there is too much filling. Maybe a bit, but . not enough to make two pies, and the pastry shouldn’t slide down. Hmmm. How warm is your kitchen? Could that answer the pastry question? As for the filling, I’m not sure what to suggest except to do exactly what you’ve done, which is not use all of it. Let me know how it turns out.

  9. sue

    just made a sweet peach version this morning for a bon voyage brunch. Beautiful to behold! can’t wait to try it with tomatoes!

    1. Susan

      Sue – sounds delicious! Do you have a photo? And with tomatoes, well ,it’s heavenly!

    1. Susan

      Hello Constance! I’m so sorry, the recipe seems to have flown the coop. I will get it on there asap.

    2. Susan

      Constance, Please check out the post now! The recipe is there.

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