A friend of Mme. Narbonne brought over plenty of tomatoes straight from her garden yesterday, and I mean plenty. And while the best thing I would think to do with them is to top slices with olive oil and boccocini, the French have better ideas.
Last night we had the most delicious tomato tart. I had never had savoury tart before so this was really quite the treat. It's also surprisingly easy to make especially since you can by pre-made flaky crust and there's little prep to do before sticking the whole thing in the oven. This is another must-make-when-I-return dish. Below is what Mme. told me she used, I'm guessing she doesn't actually measure things out so it's more of an ingredient list than a recipe.
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| Delicious raw too! |
Tomato tart
Yield: 1 tart, serves ~6
- 1 premade tart crust (it's flaky, unlike pie crust)
- Mustard
- Rolled oats
- Tomatoes
- Salt
- Emmental (shredded)
- Spread a thin layer of mustard over the pastry
- Sprinkle with rolled oats (they help absorb some of the water from the tomatos)
- Cover pastry with tomatoes (Mme. said something about pre-treating them with salt to let out some of the water)
- Sprinkle with Emmental
- Bake (maybe the pastry box will have some advice on baking time/temp?)
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| A different type of zucchini! |
Tonight was tomato quiche night. Despite quiches being quite popular in Canada, I had never actually had one. Obviously, it was another delicious creation by my Host-mom. Mme. said that she spent an entire hour peeling off the skins of the cherry tomatoes. Aren't we spoiled?
PS check out these little treasures at lunch time
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| Religieuse cafe (coffee nun?) PS those choux pastries are filled with whipped coffee cream |
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| Mille Feuilles (thousand sheets) |
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