City Mom’s Kitchen: Tarte aux Moutarde
Now that our spring weather has finally arrived, it’s time to start delving into fresh, local produce. There’s nothing better than buying farm fresh harvests from local grocers and markets and now is the time as most of our favourites are in full bloom.
And timing for me couldn’t be better as I have recently returned from a trip to the south of France where they are no strangers to making use of the amazing, seasonal fruits and vegetables the countryside has to offer.
A dish that I became smitten with while travelling in Provence is called Tarte aux Moutarde which is known by us English speakers as Tomato and Mustard Pie.
The French have a way of making everything sound better, more romantic and more appealing don’t’ they? But don’t be turned off by the English translation; this pie is so full of flavour that it will leave you saying “plus s’il vous plait”!
The region of Provence is rich in healthy fruits and vegetables including tomatoes, eggplant, bell peppers, garlic, onions, lettuce, carrots, fennel, potatoes, mushrooms, cabbage, zucchini, artichokes and asparagus.
And of course their sunny climate (much like ours) lends a perfect breeding ground for olives so you can be sure that most of their recipes include fresh olive oil.
Here in Canada, tomatoes peak in July so you have lots of time to practice this recipe to perfection to serve at your summer BBQ and patio parties. It will be a hit, and when you’re asked where you found this recipe, you can simply reply “Oh, it’s just an old Provencal recipe I had tucked away!”
TARTE AUX MOUTARDE
The whole grain Dijon mustard and tomatoes marry together to create a harmonious burst of sweet, salty and sour all at the same time. I can only suggest that you try it yourself to see!
- 1 pie crust (frozen)
- ¼ cup whole grain, Dijon mustard
- 3 – 4 (1/4 inch thick) slices of Swiss cheese
- 3 small to medium tomatoes
- Olive Oil
- 1 tbsp Herbs de Provence
- Thaw (if frozen) pie shell according to package directions. Follow package directions for fluting.
- Preheat oven to 375 F.
- Spread mustard over the bottom of the pie crust.
- Layer with cheese slices.
- Slice tomatoes and distribute in a spiral formation over cheese.
- Drizzle with olive oil.
- Sprinkle with Herbs de Provence.
- Bake in over for 20 – 30 minutes or when crust is golden brown and tomato edges are wilted.
LIFE MADE DELICIOUS
Since this post is inspired by the Life Made Delicious Ambassador program that I am a part of, I wanted to share some other tasty recipes that make use of wonderful, seasonal tomatoes this summer:
What is your favourite season vegetable to cook with?
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.