*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 was be taken.
I went with his older, simpler tarte with slices of chevre on top.
Warning: get your chèvre from a fromagerie.
Not the supermarché. The taste will be superior. Following recipes is not my forté.
I should have 'ironed' the slices. Or at least drained them in a colander as David suggests. 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 tarte à la moutarde aux tomato PBers!
I’m Carol Gillott, an artist living in Paris. Every month I send out beautifully illustrated letters that capture the true Parisian experience. Sign up to receive these whimsical treasures in the mail.
Thanks for reading PB 🍅
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