This Easy French Dish Is What Summer season Tomatoes Are Made For

It’s straightforward to throw round superlatives in the case of easy summer time tomato dishes. Catch me at any second and I’d declare that panzanella is the very best factor to make when peak-season tomatoes arrive. 5 minutes later, I’ll change my tune: gazpacho. No—Spanish tuna and tomato salad. Or perhaps a Greek salad? Oh, however then there’s the traditional tomato sandwich on white bread with mayo.

Proper now, although, my reply is France’s gorgeously spare tomato and mustard tart, which makes of its restricted ingredient record far a couple of might think about. It is all I need to make this summer time with my farmers market tomatoes, besides that I additionally need to make all the opposite issues I simply rattled off, and many extra too. So take me at my phrase: This tart is the very best easy summer time tomato recipe. And so are all of the others, too.

At its core, the recipe is extremely easy. A pastry crust of some kind is topped with a beneficiant slathering of Dijon, then rounds of juicy pink tomatoes and simply sufficient salt to make them sing. That might be it, although many recipes add a factor right here or there. Many embody cheese, usually grated Gruyère, as on this recipe, however I’ve seen some with rounds of recent goat cheese positioned on high. Some lend the tart a provençal contact with pitted black olives dotted among the many tomatoes. Herbs are welcome: a dried sprinkling of herbes de Provence, as I name for right here; picked recent leaves of aromatic basil scattered on high after the tart comes out of the oven; or no matter else may strike your fancy.

Whereas variations are doubtlessly infinite, I’ve a number of notes on three particular factors: the pastry, the mustard, and the salt. Every little thing else is straightforward sufficient to determine by yourself.

Pastry Choices

One of many essential promoting factors of this tart—exterior of its outsized deliciousness—is how straightforward it’s to make. However that overlooks the pastry query—many would argue that making any tart or pie dough from scratch is not straightforward, and I would not precisely argue (although, with a little bit of follow, it is hardly a chore). However you needn’t make your pastry for this. Probably the greatest approaches right here is to maintain some good-quality, all-butter, store-bought puff pastry in your freezer. Transfer it to the fridge to defrost, and you’ll have a tart prepared in minutes.

If making your individual pastry is not a turn-off, nice. Pâte brisée, a savory tart crust, is ideal, however remember the fact that you may want a tart pan for it. I do know, as a result of—in a much less clever second—I attempted utilizing it for a free-form galette. It’s too quick for any free-form something: It crumbles, cracks, and melts right into a blob when left to help itself with no pan.

If you wish to go the galette route, you are higher off with a traditional pie crust, which may be rolled out and folded onto itself to type a sleek border that cradles the filling. Or put a pie crust in a pie plate—actually, do no matter you need. That is precisely the sort of there-are-rules-to-constrain-my-flowing-freedom perspective, which feels precisely within the spirit of this easy French nation tart.

Mustard Issues

On paper, a layer of Dijon mustard may look like taste overkill—pungent, spicy, and sharp. Certainly it’d overpower the tomatoes and make you wince with each chew. I promise you: It doesn’t. It’s excellent, in a method I can’t totally clarify, besides that it anchors the juicy, fruity tomatoes with a aromatic, earthy acidity.

Some recipes for this tart combine the mustard with crème fraîche to mood its depth and add creaminess. I used to be certain I’d need to do the identical, so I made an equal-parts mixture of the 2 and baked a tart with it. First, I’ve to inform you that an equal-parts combination of Dijon and crème fraîche is probably one of the vital pleasant and straightforward condiments I’ve ever stirred collectively in a tiny bowl. I need to eat it on every little thing.

However, unusually, I did not assume it made a lot distinction. It was very tasty, however it wasn’t tastier than the mustard alone. I do not assume the tart wants it, and I do not assume it is advisable to add the (very minor) effort of shopping for crème fraîche for this recipe. You possibly can if you would like, however I would fairly smear the Dijon-fraîche on absolutely anything else.

Salt

Whereas creating this recipe, I had one different thought: Wouldn’t it assist to pre-salt the tomatoes and allow them to drain? I figured it’d assist cut back wateriness and focus their taste for a greater tart.

In follow, the profit was so minor, so practically imperceptible, that I did not embody it within the recipe, and I do not assume it’s a necessity to attend an hour whereas the tomatoes drip and drain earlier than making the tart. Once more, you possibly can if you would like—it’s perhaps barely higher—however I doubt anybody would discover except tasting side-by-side, and even then, provided that you instructed them.

However you recognize what? That is the fantastic thing about this tart. An easy wave of the hand, an off-the-cuff gesture within the kitchen, and this tart emerges as one other breezy favourite amongst all the opposite easy-peasy tomato favorites for this summer time and all the remainder.

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