Description
I am an American living in France and have had a few experiences with making a traditional ‘Tarte Tomate’ recipe. I have never quite gotten it right, but this weekend I decided to break the rules and make it how I thought it would taste best, and it worked for me! Even if you don’t usually love tomatoes I would recommend giving this a try. If you can use heritage (coeur de boeuf) tomatoes, do it! That is what I used today and it was great. I think the quality of the tomatoes will make a difference for the recipe.
Ingredients
- 1 (10 inch) unbaked flaky pie crust
- 3 sprigs fresh oregano, leaves removed
- 3 sprigs fresh thyme, leaves removed
- 1 ½ tablespoons grainy Dijon mustard
- 1 ½ teaspoons honey
- 1 teaspoon pressed garlic
- 6 tablespoons olive oil
- 3 tomatoes, cut into 1/4-inch slices
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 sprig fresh oregano, leaves removed
- 1 sprig fresh thyme, leaves removed
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8