Tomato and mustard pie my best recipe

The tomato pie on its mustard bed, a great classic but I give you my advice and variants to make it unstable and above all an absolute delight. Gourmet cheese, feta or mozzarella option.

That’s the best homemade pie recipe, don’t you think? Whatever my mom’s pepper pie is for me exæquo. A variant of the pepper quiche on a tomato coulis bed without the egg device – classic quiche cream.

The pie dough

You can use a short or puff pastryhouse or trade. I offer you a puff pastry here.

Opt for The dough spread in a pie dish. I recommend a metal dish which drives the heat better and will give you a better cooked dough than a porcelain or glass dish.
Or make your tomato pie in mode Rustic pie by folding the edges. It is also good, and often makes a very nice presentation. I like it.

Which mustard to choose

The famous tomato pie is most often made with Dijon mustard simply. Don’t worry, The Mustard Force Sensitates cookingas it is the Cans when you simmer a meat coated with mustard.

So choose the Dijon Mustard or replace it with Mustard in old -fashioned grains. I once tested with an tarragon motor, it was really nice too. So have fun with scented mustards …

The classic recipe for this tomato pie is very often With only mustard. For more oncutosity I do a mustard mix and be fresh cheese Saint Môret or Philadelphia type, either thick cream that I mix and spread over my paste bottom.
The proportion is half half for a lifted taste, otherwise a mustard third – two thirds fresh cheese.

Optional a pan -fried onion

It’s completely optional, my personal little touch for a variant of the traditional recipe.

We just outdoed minced onion and roughly chopped garlic in olive oil with Provence herbs. or fresh thyme I enter them just or almost candied cooked, and argues this pan -fried onion on the mustard before putting the tomatoes.

Tomatoes

Choose well fleshy tomatoes that will have little juice. For example beef hearts. Here I had elongated tomatoes which had curiously few seeds and were very dense.

So that tomatoes do not make too much water when cookedwe’re going slice,, Remove the seeds and arrange them in a dish covered with absorbent paper to free it from maximum juice.
Personally I start with this stage and leave them thus for about fifteen minutes, or in the recipe for the time to take care of the pan -fried onions and the preparation of the base of the pie (spread out and covered with the mustard mixture).

Play on colors From the black of Crimea, red, orange / yellow of the pineapple tomato to the green of the green Zebra and have fun making a rainbow.

But anyway Be generous in tomatoes And Do not hesitate to either ride the tomato slices or make several layersyour pie will be more balanced than if you have only one layer of tomatoes, be nicely arranged, but with a tart paste ration – not top tomato.

With cherry tomatoes Cut in half and hollowed out of their juice is funny too but that it is a job! Here we want a quick recipe without headache.

Cheese

This pie is perfect Warm tasted at the exit of the oven or cold in picnic or for A simple lunch on the go.
You can opt for a Variant with cheese And there it is the upper level of gluttony! SO grated cheese (gruyère or better county or parmesan) ? Bof for me. Or rather Mozzarella or Feta?

Option 1 = Feta Choose a Greek FETA Mainly AOP with sheep’s milk. Do not get you, there are many cheeses that look like feta but which in reality are not.
If you opt for feta, 5 to 10 minutes before the end of cooking, or at the time of warm -up, crumble the feta here and there on the tart and rebate. We just wantShe warms up and founded a little.

Option 2 = Mozzarella Use mozzarella or better, burrata with a flowing heart. For mozzarella, proceed as for the feta.
On the other hand If you choose burrata, I recommend that you have it in the center of your tomato pie, just out of the madmanr when going to the table. Open it when you cut Cotre Tarte and make sure to put a piece on each part at the time of the service. It’s a wonder.

We sometimes see photos of tomato pie with Mozzarella slices interspersed between the tomato slicesI do not recommend because mozzarella does not need to spend so much time in the oven.

Option 3 = Fresh goatit’s not bad either. Proceed as for the feta.

And to come soon, a variant with tuna.