With so many tomato varieties in season, I've been trying to make as many tomato dishes as I can. Thanks to FinnLover, I have another recipe to add to my repertoire: her tomato pie. By using ready-made puff pastry, she's able to make this rustic, Provençal tart in no time. This recipe is incredibly flexible — for instance, if you don't eat red meat, you can omit the prosciutto and replace it with portabello mushrooms. If you don't have herbes de Provençe, (although you can find this spice medley in most stores), you can make it. It's simply a combination of rosemary, marjoram, basil, bay leaves, thyme, and lavender. To see more of FinnLover's amazing pictures and to get her recipe, read more.

Submitted by TeamSugar member FinnLover

Tarte aux Tomates (Tomato Pie)
My mom's take (and mine) on a classic French recipe

I took these pictures a while ago but had forgotten to post the recipe. I make this regularly and I normally have all these ingredients on hand already, so no need to plan in advance. It's the kind of recipe that I make when there's nothing in the fridge. It's delicious and fast and easy to make. Just serve this pie with a salad (I recommend a sweat dressing since it's quite salty). This pie serves 4 as a light lunch when accompanied by a salad.

Tarte aux Tomates (Tomato Pie)

Ingredients

- 1 sheet frozen puff pastry, thawed (or if it's a block, rolled out to form a square)
- 3 tomatoes (2 if they're big) thinly sliced
- 4 tbsp olive oil
- 1 clove of garlic, minced
- Kosher salt and black pepper to taste
- 1 tsp Herbes de Provence (or a mix of dried herbs - basil, thyme, oregano, parsley,...)
- 2 tbsp Dijon mustard
- 4 slices of Prosciutto, chopped
- 6 small Bocconcini (or 1 large), chopped
- a handful of toasted pine nuts
- a few olives to decorates

Directions
1) Place the sliced tomatoes in a bowl with the olive oil, garlic, herbs, salt and pepper. Let marinate for about 30 minutes to an hour.
2) Preheat your oven to 425 F (220 C).
3) Place the puff pastry sheet on a baking sheet. With a fork, poke some small hole in the puff pastry. Cover with the Dijon mustard.
4) Add some Prosciutto all over the puff pastry.

5) Remove tomatoes from the marinade. Leave as little oil as you can. Arrange them on the puff pastry, leaving at least a 1cm edge (1/2 inch). Don't overload the pie with tomatoes (leave some space), otherwise your pie will be all soggy.
6) Add the Bocconcini chunks on top and sprinkle some pine nuts all over. Add a few olives on top to decorate if you want.

7) Place in the oven and bake for about 20-25 minutes or until golden.
Cool Cut in four squares and serve with salad. If you have some fresh basil (which I did not), you could chop it roughly and sprinkle it on top, and maybe drizzle a little olive oil too.

Last time I made this pie, I served it with a simple green salad with a maple-balsamic dressing. The sweetness of the dressing paired really well with the saltiness of the pie. I recommend trying it.
http://teamsugar.com/group/30207/recipes/1554318


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