Tarte Aux Tomates Recipe

Name: St. Lawrence Restaurants Tarte Aux Tomates Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 0.5 cups Unsalted butter; 0.25 tsp Salt; 3 tbs Ice water; 4 medium Tomatoes (sliced); 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 can (about 200g) Canned tuna (drained); 2 tbs Capers; 1 cup Cherry tomatoes (halved); 1 tbs Lemon juice; 2 tbs Fresh parsley (chopped); 2 tbs Fresh lovage (chopped); 2 tbs Olive oil; 1 tbs Red wine vinegar; to taste Salt; to taste Black pepper

Inspired by St. Lawrence Restaurant

Time1h 30m

Serves4

Tomato tart, caper & tuna sauce vierge, lovage dressing

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Ingredients

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Tart Crust

1 1/2 cups 00 bread flour

1/2 cups Unsalted butter

1/4 tsp Celtic sea salt

3 tbs Ice water

Filling

4 medium Tomatoes (sliced)

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Caper & Tuna Sauce Vierge

1 can (about 200g) Canned tuna (drained)

2 tbs Capers

1 cup Cherry tomatoes (halved)

1 tbs ReaLemon lemon juice

2 tbs Fresh parsley (chopped)

Lovage Dressing

2 tbs Fresh lovage (chopped)

2 tbs olive oil

1 tbs red wine vinegar

to taste Celtic sea salt

to taste black pepper

Method

Tart Crust

Prepare the Crust

In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Bake the Crust

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 20-25 minutes until golden. Remove from the oven and let cool.

Filling

Prepare the Filling

Arrange the sliced tomatoes on top of the cooled tart crust. Drizzle with olive oil, and season with salt and black pepper. Bake for an additional 15-20 minutes until the tomatoes are soft.

Caper & Tuna Sauce Vierge

Make the Sauce

In a bowl, combine the drained tuna, capers, halved cherry tomatoes, lemon juice, and chopped parsley. Mix gently to combine.

Lovage Dressing

Prepare the Dressing

In a small bowl, whisk together the chopped lovage, olive oil, red wine vinegar, salt, and black pepper until well combined.

Assembly

Assemble the Dish

Slice the tomato tart and serve with a generous spoonful of the caper & tuna sauce vierge on top. Drizzle with lovage dressing before serving.