Sunday, August 18, 2019

August Paris letter

There's no ignoring the August tomato *HOT TIP JUST IN* from Kate Hill Camont "After rolling out the pastry, brush it with a beaten egg mixed with mustard and set aside to dry. This is a little secret to avoid a soggy bottom". If only I'd known...next time. Put your irons away.
Immersion in Paris.
They come at you in every color of the rainbow . Red, yellow, green, violet. No blue yet but I bet they're working on it. Its no surprise I've done many tomato Paris letters.
I love painting them almost more than eating them.
When David Lebovitz put up a tomato tarte recipe 
Action must be taken.
I went with his older, simpler tarte with slices of chevre on top.
Warning: get your chevre from the fromagerie.
Not the supermarché. The taste will be far superior. Following recipes is not my forté.
I should have 'ironed' the slices. Or at least drained them in a colander as David suggests and then place on paper towels. My tarte had a soggy bottom 😳 The crust was easy, peasy store-bought Herta pâté brisée. The cooked edges tasted as good as a cookie. Now go make a tomato tarte PBers! Thanks for reading and sharing Parisbreakfast. 
Subscription Paris letters 💌, maps and watercolors are in my Etsy shop. With love💋from Paris🐻

21 comments:

MS said...

Always enjoy having breakfast, etc. with you

Unknown said...

Love those lovely pics

Allie in NYC said...

Your tomato tarte both real and painted looks scrumptious!

Bonnie L said...

Beautiful tarte! Love seeing your tomato watercolors...can’t get enough of them in August!

LB said...

Love your tomato letter...and your tarte...bravo!

Mary R said...

Anti-soggy bottom trick 101
1)
Be sure to coat your oven dish with plenty of butter.
2)
After accommodating the bottom dough to the shape of the dish, brush it with a well beaten egg. This is how you seal your dough.
3)
Then put a thin layer of shredded cheese on top. You're creating something like a little mattress for your tomatoes. (I use Parmesan cheese)
4)
Now your dough is ready to receive the tomato slices.
Just saying...

Parisbreakfasts said...

I added a similar tip from Kate Hill to the post. She includes the mustard into the mix and lets the mess dry before adding les tomates

La Table De Nana said...

Love EVERYTHING and te fille drying her tomates:):):)

sukicart said...

Love your tomatoes and the tomato tart - I tried one once but don't remember the recipe so I'll try David's with the tip of mustard.

Bev said...

Carol,
Love your tomatoes,
I am trying the torte tonight. Will let you know how it turns out.
Love love love your work!!!

Kate Hill said...

PS- I noticed that used a store bought pastry in your photograph- I had trouble with these. My own pate brisée is so easy and foolproof and the use of good butter helps avoid that soggy bottom problems!

https://kitchen-at-camont.com/stories/2019/6/21/make-that-tomato-tart-now-all-butter-pastry

Parisbreakfasts said...

Bon chance
Do check out Kate Hill's anti-soggy bottom tip added belatedly svp.

Parisbreakfasts said...

Thank you Kate,
A baker I will never be sadly. I like raw dough too much...

Parisbreakfasts said...

You can not go wrong with anything David!

Parisbreakfasts said...

Thanks Monique 😄😄😄

Polkar Man said...

Thanks for sharing this wonderfully different recipe with us.
low carb recipes

Parisbreakfasts said...

Is it low carb? I didn't think about it...

Empress E. said...

The August letter tomato came today! What a gorgeous tarte aux tomates! Your little watercolor tomate is on the cupboard door to encourage me. Merci beaucoup.

AC said...

Love the whimsical sketch. Reminds me of clothes lines (and tomatoes) growing up in the Midwest. Your blog brings pure pleasure.

BK said...

Your Paris letters are such a fabulous idea and your artwork is beautiful! I am ordering it as a gift for my parents who are recently retired and thinking about their travel plans. My dad LOVES Paris so hopefully this will provide some inspiration!

Parisbreakfasts said...

Thank you BK
Most kind ❤️