About This Recipe
A golden pie with tomato, bell pepper, and mustard, enhanced by the boldness of herbs, a flavorful bouquet that captures the essence of sunny days.
Ingredients
At Oliviers&Co
Il Fornacino Olive Oil
La Classique Olive Oil
Pink Grapefruit Specialty Vinegar
Salt & Herbs Mix for Pasta and Salad
Flower of Salt of the Ebro Delta
At the market
1/2 chervil bunch
1 tarragon bunch
1 chives bunch
1 dill bunch
8 oz flour
4 oz butter
1 egg
6 tomatoes
2 red bell peppers
1 tbsp mustard
2 oz parmesan cheese
2 rosemary sprigs
Pepper
Directions
In a large bowl, combine flour and salt. Add the cubed butter and rub it into the flour with your fingertips until the texture is sandy with some pea-sized pieces.
Add the beaten egg and mix until a dough forms. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper. Arrange the sliced tomatoes and peppers on top, drizzle with olive oil, sprinkle with salt, and roast for 15 minutes. Set aside.
On a lightly floured surface, roll out the dough and transfer it to a greased tart pan lined with parchment paper. Fill with pie weights or dried beans and blind bake for 10 minutes. Remove the weights and parchment.
Spread the Dijon mustard evenly over the crust, sprinkle with Parmesan, and layer the roasted peppers and tomatoes. Add rosemary on top and bake for 30 minutes, or until the crust is golden and crisp.
Roughly chop the fresh herbs. In a bowl, mix with grapefruit vinegar, olive oil, herb seasoning, and pepper.
Serve the tart warm or chilled, with the herb salad on the side.