Tarte a la Tomate

Cooking by Heart: Tarte a la Tomate from alana & paul on Vimeo.

Neil is obsessed with pizza.   So anything that resembles pizza is a good thing.  Over the years I’ve made: Heirloom tomatoes stuffed with cheese, Tomato and Cheese Galette, Pizza (of course) so why not a simple, traditional French tomato tart?

The Cooking by Heart folks always make such lovely videos and this is no exception.   Guess what’s for dinner tomorrow?  The only thing I was thinking I might change is that instead of using Emmental, Gruyère I’d use similar local cheeses.  Also for the environmentally minded readers, I have a serious aversion to plastic wrap in any form, so what I do it either recycle a plastic bag someone has brought over or I use unbleached parchment paper, which folds around the dough nicely and does the trick just as well as plastic.

Bon Appétit!

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Tarte a la Tomate

  1. Thanks for sharing this video, I’m very excited about it. And great tips on alternatives to plastic wrap. Did you try the recipe? What kinds of cheese did you use? How’d it go? I’d love to know!

    • urbanfoodguy says:

      It went great thanks! And of course because I was making it for a dinner party I totally forgot to take pictures so now I have to make it again! There is a local cheese I get from Saxelby Cheese called Tarentaise made in Vermont at Thistle Hill Farm – it’s an Alpine style cheese that isn’t an exact match to the two traditional cheeses called for in the recipe but did the trick nicely and locally 😉 I did however, like suggested, use some Parmesan. I also agree with you that grain mustard rocks! And I didn’t think it was too strong or over powering or anything. Lastly I only used one layer of tomatoes I cut them on the thickish side and it worked out great – I promise a picture next time. Thanks a lot for the recipe and for your great videos – I love them!

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