Name: Tartelettes aux Tomates (Tomato Tartlets)
Yield: Serves 6
Cuisine: French
Ingredients: 1 egg yolk; 4 tablespoons butter, at room temperature; 1 cup all-purpose flour; 2 tablespoons iced water; a pinch of salt; 1 medium onion, chopped; 1 clove garlic, finely chopped; 1 tablespoon olive oil; 1 lb tomatoes, peeled and chopped; ½ teaspoon sugar; a sprig of thyme or serpolet; 1 bay leaf; salt, freshly ground pepper; about 12 anchovy fillet’s or black olives; 1 teaspoon finely chopped marjoram

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

These small savory tarts are the specialty of a baker in Privas in the Ardèche. The crisp pastry contrasts well with the aromatic filling of the tomatoes flavored with thyme or serpolet (wild thyme), bay, and marjoram, garnished with anchovies and olives.

Ingredients

Pâte Brisée

1 cup all-purpose flour
4 tablespoons butter, at room temperature
1

Method

Sift the flour into a heap on a cold work surface or into a wide, chilled bowl. Make a well in the center and add the butter, egg yolk, and water mixed with the salt.

Work the ingredients together with your fingertips, gradually drawing the flour into the center until the mixture forms small lumps. Take these and push them away from you on the work surface, using the heel of your hand t