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.

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.

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.

LEARN ABOUT EVERYDAY FRENCH COOKING AT ONE OF OUR MANY CLASSES AT LOUVIERS

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!

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