Tartelettes aux Tomates

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

Tomato Tartlets

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

Europe
France
Fish course
Pescatarian
Pie
Mediterranean

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