Last w/end I prepared a couple of tarts, something that I’ve not done for quite some time since it’s just “too easy”….not real cooking, not a real discovery…..yes, stupid to think that “real cooking” only consists of fancy, complicated dishes with an elaborate sauce presented carefully on a large plate !!!
So, a session of “home cooking” produced this magnificent combination of fresh Brittany tomatoes, emmental cheese on a base of celeriac (céleri rave, in French) caramelised in the sautoir. I have to thank my neighbour, Chloé, for giving me the desire to make a tart because when I popped in to see her a few days before she was preparing a tomato and emmental tart (along with another tart – onion and Dijon mustard…..one that I made also but didn’t do very well…tant pis !!). I took her lovely looking tomato tart and simply added some celeriac which I cut into small cubes (a rough mirepoix)…..the result was really tasty and went down very well with my family !!
The steps to follow are,
….and that’s it. Leave in the oven for approx 40 mins at 180°C, remembering to remove the tarte circle for the last 10 minutes of cooking time (to brown the outside of the tart).
And the result ?…..
Even the kids loved it !!!!
Bonne appetit !