Easy French Tomato Tart 簡易法式蕃茄撻

Ever since my very first trip to France a couple years ago, I’ve fallen in love with the French pastry and their roasted tomatoes!  You can read more here, here, and here! I had them almost every morning for breakfast during my stay in France!  What a great way to start the day, right?  Today, I combined the two scrumptious ideas into one delicious recipe: Easy French Tomato Tart 簡易法式蕃茄撻!




This French Tomato Tart looks elegant and gorgeous!  It’s a wonderful entree for Sunday brunch or as a side dish.  Best of all, it’s quite easy to prepare.  In fact, I made this tart for brunch on a weekday when my hubby was working from home.  We both enjoyed this tart so much! 




This tart is packed with earthy and refreshing herbs, along with tangy and creamy goat cheese on top.  The tomatoes are roasted to perfection!  The sweet and tart tomato flavors truly concentrate when the moisture evaporated during baking at a rather high temperature.  The tangy goat cheese elevated the sweetness from the tomatoes.  They are absolutely the perfect pairing! 



I also brushed the crust with a little Dijon mustard and added a drizzle of honey on top of the tart right before baking.  Boy oh boy, the combination of flavors was complex with only a few basic ingredients.  It’s amazing how the flavors turned into one scrumptious and harmony treat!  However, I have to point out that my kids are not big fans for goat cheese, just yet.  They still need a more mature palate to appreciate this fine cheese.  That’s another reason why I prepared this tart while they were at school!  Nevertheless, this is one beautiful and delicious tart that I will be making over and over again, for the grown ups, at least! 

If you haven’t check out the video tutorial at the beginning of this post, please take a few minutes to watch it.  You’ll agree that this tart is rather easy to prepare.  Take advantage of the tomato season and make this tart!  It’s the perfect way to use up those abundant tomatoes in your garden!


Tools and ingredients used:

9-inch Round tar pan (Click here for more information)
Baking Sheets (Click here for more information)
Cooling Racks (Click here for more information)
Lemon Infused Olive Oil (Click here for more information)
Organic Honey (Click here for more information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)

Meyer Lemon Sorbet with Fresh Thyme

Some of you might not know, I don’t really like summer.  It’s so hot that sometimes I hesitate to turn on the oven to bake my cakes or cookies.  It’s way too hot to wear clothes that cover my baby fats (note: fats from babies that I had, of course….no, there’s no buns in the oven, I promise).  It’s way too hot to workout under the sun after 10 am!  I probably can go on and on….but let’s focus on the positive of summer, shall we?  The best thing about summer that I can think of, would be indulging in frozen desserts like this Meyer Lemon Sorbet with Fresh Thyme without feeling guilty.  It’s a really light and refreshing treat that won’t weight you down.  Plus, it’s super simple to make.
 


I added some fresh thyme leaves to infuse the simple syrup that’s going into making this sorbet.  The lemony fresh thyme compliment the Meyer lemon really well.  Last year, I made the Mixed Berries-Kiwi Sorbet with fresh basil in it.  I love the fresh herbs in these sorbets.  The earthiness of the herbs added the depth of flavor and balance out the sweetness. 



I made the Mixed Berries Sorbet without an ice cream machine last year.  Simply stir the mixture once or twice after the mixture is in the freezer for an hour.  You can do the same with this recipe if you don’t have an ice cream machine.  But, I really recommend you to get one.  Besides sorbets, you can use it to make some Valrhona Dark Chocolate Ice Cream, Roasted Strawberry Ice Cream, or French Roasted Coffee Ice Cream.  See how much fun I’ve been having with my ice cream machine? 



Besides enjoying this Meyer Lemon Sorbet with Fresh Thyme as is, my favorite way to serve it is to pour processo over a couple of scoops.  What should I call it now?  hm…Let's see, it’s a dessert, it’s a drink, it’s cool and it’s a totally fun treat.  Whatever you want to name it, I don’t think I care much.  Just give this a try and I'm sure you’ll love it too.  



If you’re serving this sorbet to the kids and they also want the bubbly fun, simply substitute the processo with some sparkling white grape juice.  Until next time, have fun and make this Meyer Lemon Sorbet with Fresh Thyme soon!


 

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