I made the tomatoes Tart, Zucchini, and Mozarella as an appetizer for a family dinner this weekend and everyone liked it, if you looking for an easy, healthy, and faster recipe this tart is for you!
Different dough use in France for tart
The puff pastry:
Is it often used for pies or puff pastry as a starter. To do what?
Pies, quiches, pies, turnovers, crusted meats, king’s pancakes, a millefeuille.
It is a dough made from flour, butter (a lot of butter), and water. It prepares in a minimum of 4 turns or even 5 – 6. (The more turns, the more the dough will be flaky!)
Turning, folding, and spreading out in successive layers are the success of a puff pastry!
To flavor the puff pastry, wait until the 5th or 6th round to add Espelette pepper, cinnamon, cocoa, thyme.
Culinary tips: roll out the dough ball in a cross to place the piece of butter in the center and fold the strips over the butter. The 1st round can begin!
To soften the butter beforehand (the dough and the butter must be at the same temperature), take it very cold, place it in a clean, damp cloth, and crush it by resting on the fabric. It must be malleable while being consistent.
To have a well-ventilated puff pastry, put the tart in an oven preheated to 410 ° F so that it is hot enough.
Slightly sweeter than the others, it often uses for pies served as desserts.
Crispy is the base of our childhood strawberry and pastry cream tarts. It uses for the grounds of pies and tarts, petits fours, biscuits, dessert crusts.
This dough, unlike the others, should not be overworked but should rest for 30 minutes in the fridge, then leave for 10 minutes at room temperature before rolling out. Put back in the fridge and put in the oven once the oven is hot.
Little extras to decorate the shortbread dough according to the filling: flavor with cocoa for a banana pie, pear pie, vanilla extract for all, coffee for chocolate tarts, bitter almond for an almond pie, with apricots, cherries, raspberries, orange blossom water for a tart with strawberries, plums, thyme or basil for a tart with apricots, strawberries, melon.
Culinary tips: more crumbly, it should bake for 15 minutes at 360F, then wait for it to cool before garnishing it.
The bigger the sugar, the crispier the dough.
The sanding is excellent with icing sugar, the dough crumbly, and the texture silky in the mouth.
BROKEN DOUGH (Pâte brisé): queen of pasta, it is used for savory and sweet pies.
Homemade, choose a flour low in gluten type 45. The fat used (butter, it will be all the better!) It must be freezing so that the dough is crisp. The degree of friability (more or less dry) varies depending on the amount of fat incorporated. Without forgetting the water (preferably iced) and the salt (the latter facilitating the coloring during cooking).
Little extras to decorate the shortcrust pastry according to the filling: flavor with paprika, nutmeg, thyme, goat cheese, rosemary oil. On the sweet side, add Amazon Brand – Happy Belly Cinnamon, Ground, 15 Ounces“>cinnamon, lemon zest, walnuts, coconut powder, raisins, crushed speculoos.
Culinary tip: to make it easier to cut the shortcrust pastry, add a spoonful of crème fraîche to the mixture to soften it.
Tarte à la Tomate, Courgette et Mozzarella (Tomatoes Tart, Zucchini and Mozzarella tart)Course: French Recipes, RecepiesCuisine: FrenchDifficulty: Easy
10 smalls bowl mozzarella cheese
1 tablespoon parsley
1 tablespoon olive oil
1 puff pastry (possible with gluten-free)
1 tablespoon brown mustard
- Pre heat the oven for 360F°
- Peel zucchini
- Chop the tomato, zucchini and mozzarella
- Spreed out the puff pastry and with a fork pick it, and spread out the mustard
- Add 1 slice zucchini, 1 slice tomato and repeat all around the puff pastry
- On the top add the smalls bowl mozzarella cheese (anywhere to have a something fancy)
- Add the tablespoon of parsley little bit everywhere
- Cook for 30 minutes and eat warm
- You can eat with a salad as a dinner or lunch or as an appetizer.
- It can be cook with other ingredients like tomato and cheese only or eggplants with tomato or with different cheese like goat cheese (the best for me)
And you what did you cook this week end?
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