When we were in Thailand I saw this recipe on TV. It was a special on Rustic Foods of Burgundy and I tried to memorize it so that one day, I too could make it. But since my mom got me mini tart dishes for Xmas, I am going to make tartlets!
- Dijon mustard
- egg white
- 1 thinly sliced Onion
- 1 sliced Tomato
- Herbs: thyme/oregano
- 1/2 cup Parmesan Cheese or any other hard cheese
- 2 tbsp breadcrumbs (if your filling is very juicy, if not, omit)
- Pie Crust
- Preheat oven to 425 F.
- Line tartlets with pie crust and freeze for 20 minutes.
- Sauté onions and tomato in butter, add salt and thyme.
- Beat egg white with a dash of salt until frothy. Beat in 2 tsp dijon mustard.
- Brush the pie crusts with egg-dijon mix and bake for 6 minutes.
- In a bowl, mix cheese, bread crumbs, oregano, and fresh ground black pepper.
- Remove the tartlets from the oven and spoon in the warm onion-tomato sauté. Top with the cheese mix.
- Return to oven, turn the heat down to 350, and bake for about 20-25 minutes. Until the tart is bubbling and the crust is brown. I took one out to test it: I moved aside the filling and tasted the bottom crust. If it tastes done, it’s done.
- Cool for 5 minutes. Serve hot.
Notes: I didn’t use enough dijon. In the future I’ll spread a layer of dijon mustard on the bottom when the tarlet shells come out of the oven, before adding the filling. I also used the wrong grind of parmesan cheese on top–which made the tart taste like pasta sauce. In the future I will use shredded parmesan cheese and also use less of it.
You can serve this with roasted Chicken and Potato Gratin, and of course, Burgundy red wine 🙂
In the end, this was a huge effort. It would have been easier to make one large savory tart or galette.