After my baking failure of last week, I decided to take a short break from testing chocolate treats. I received a slew of suggestions from readers for my next brownie adventure and I look forward to experimenting, hopefully with better results! So from sweet disasters we move to savory southern delights.
As much as I love Paris, there’s a lot more to French cuisine than what’s found in the capital. With its emphasis on vegetables, fruits and herbs, Provençal cuisine is by far my favorite and I find ways to include southern-influenced dishes into my weekly cooking menu.
Aside from being well known for its goat cheese and garlic, the region of Provence provides one of the largest supplies of fruits, vegetables and herbs like basil, thyme, rosemary and sage to the rest of France. But what distinguishes Provençal style cooking from much of French fare is its reliance on olive oil as a base for most dishes, making it one of the healthiest cuisines throughout the world (hear that America? Butter and cream isn’t a requisite of tasty eating).
Traditional dishes suggest all the different flavors you would imagine from a temperate climate and since summer in Paris goes from insufferably hot to autumnally cool in a span of days, a little southern food flair goes a long way.
For brunch with my girlfriends this weekend, I was commissioned to provide something a bit heartier than the scrambled eggs and baguette that was to be prepared. I perused my obnoxiously long list of recipes, most of which I’m too intimidated to even try, and stumbled across this straightforward tart from Barbra Austin. I usually resort to quiches and tarts when I feel uninspired to make something elaborate for guests and they always end up a success. This Tomato & Onion Tart, inspired by Barbra’s recipe, was no different. Easy, French, delicious and guaranteed to impress your friends. Promis!
Ingredients
Serves 4-6, depending on appetite
A 9- or 10-inch tart shell, unbaked, or about 280 grams of pastry of your choice, rolled to a 14-inch circle (see below image)
4 tablespoons olive oil, with more for drizzling
3 medium-sized onions, thinly sliced
2 cloves garlic, smashed
3–4 fresh basil leaves
Salt and pepper
2 small tomatoes, thinly sliced
6–8 ounces (170–225 grams) fresh goat cheese, sliced or crumbled (mine is crumbled)
2–3 tablespoons chopped fresh herbs (parsley, basil, marjoram or oregano)
Method
1. Put the onions, garlic and basil leaves into a shallow pan with the olive oil, and cook over medium heat, stirring occasionally until the onions are very soft and caramelized, for at least 30 minutes and up to an hour, depending on the onions. Reduce the heat if they start to brown too much before they are soft, and don’t rush them. Season well with salt and pepper, and cool completely before filling the tart shell.
Drain the cooled onions of any excess juice, remove the thyme sprigs and bay leaf, and spread the onions in the bottom of the tart shell. If making a free-form tart, spread the onions into a circle on the pastry, leaving a two-inch border.
2. Preheat the oven to 400°F (204°C). If you use a free-form tart, transfer the rolled pastry to a baking sheet lined with parchment paper.
3. Arrange the tomatoes and goat cheese over the onions, and top with the herbs, a drizzle of olive oil and salt and pepper.
5. If you are making a free-form tart, fold the edges of the dough up around the filling in a series of pleats, gently pressing the dough to seal each fold.
6. Bake the tart for about 30 minutes—until the pastry is done, the tomatoes are cooked and the cheese is melted and browned. Cooking time will depend on the size of your oven!
For best results, enjoy the tart warm and on the same day it was made. Pair with a nice glass of Bandol wine to complete the French dining experience!
Photo © Lindsey Tramuta for BitchBuzz