Tomato Tart

From A Kitchen in France: A Year of Cooking in My Farmhouse

Cookbook

Author(s): Mimi Thorisson

Page 92

Cuisine: French

Course: Pies and Tarts

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southerncooker

Reviews

1 reviews, average rating 4.0 / 5

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southerncooker

10 years ago

★ ★ ★ ★ ★ 4/5

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I really enjoyed this tart. It's a bit different than tomato pies and tarts I've made before. It uses grainy mustard, basil oil, and tomato paste on the dough before adding the tomatoes, a little more EVOO and a drizzle of honey. After it's baked the mozzarella and basil and put on. Son said he didn't care for the honey on it but I though it was a nice touch. To me this was just as good the next day cold for my lunch.

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