July 9, 2015
le dimanche française
Is your budget preventing you from taking a trip this summer? We feel your pain.
never fear, rosé is here!
find your french spirit animal (see: gérard depardieu) and let that sweet summer nectar transport you to France just in time to celebrate Bastille day. we know it's not until next week (and that a mid-afternoon buzz isn't exactly the same as a vacation), but who doesn't want to get a head start on celebrating an old-timey prison break.
so grab your boules and brush up on your high school french, because we're cooking up a tomato tart paired with the rosé of champions, whispering angel. Sadly no relation to Ashley parker angel...but since you mentioned it here's a little gem to take you back.
and because everyone speaks a foreign language better after a few (it's actually true), we've created a perfect French playlist that you can mumble along with!
bon appétit!
eat.
photo by lisa cohen
ingredients
crust
- 1 1/2 cups flour
- 1 TBSP sugar
- 1/2 tsp kosher salt
- 5 TBSP shortening, chilled
- 5 TBSP butter, chilled
- 5-7 TBSP ice water
tarte
- 2 tomatoes, sliced
- 2 TBSP good mustard (grey poupon or others)
- 2 tsp. fresh oregano, chopped
- 1/2 tsp maldon salt
- 4 oz. fresh mozzarella, sliced and patted dry with a paper towel
- pepper to taste
- a dash of good olive oil for finishing
tomato tart
this recipe is a FYS family affair. Mary's mother, Shannon's crust recipe, with Shane's mother, Paula's tomato tart recipe. We recommend doubling the recipe because it's that good.
serves: 4
1. Mix flour, sugar, and kosher salt together.
2. With your hands slowly work in the shortening and butter. Once incorporated into a dry paste, start to add the ice water one tablespoon at a time. Stop when your dough forms, but is still dry.
3. Wrap in plastic wrap and chill in the refrigerator for one hour.
4. Preheat oven to 350 degrees.
5. Roll out chilled dough into a rough circle less than 1/4 inch thick.
6. Butter and flour a cookie sheet with a lip (or a jelly roll pan) and transfer the crust.
7. Fork the middle of the crust so it doesn't bubble while baking and put into the oven for roughly 7 minutes. The crust should start to bubble. Take out before it turns brown.
8. Remove crust from oven. Spread the surface with the mustard, oregano and salt leaving a slight crust along the edges.
9. Increase oven heat to 400.
10. Spread the cheese evenly across the surface and top with tomato slices.
11. Add a few grinds of a pepper mill and put back into the oven. Cook for roughly 10-15 minutes or until the cheese bubbles and the crust is a golden brown.
12. Allow the tart to cool slightly and then top with a dash of finishing oil.
13. Slice however you see fit and enjoy!
drink.
ingredients
- many, many bottles
