Provençal tart with heirloom tomatoes, Picodon and thyme
- Prep Time: 15 minutes
- Cooking time: 30 to 35 minutes
- Number of people: 6
Did you know?
Picodon AOP is a small goat’s cheese produced in the Drôme and Ardèche regions. Its name comes from the Occitan word picoudou, which means “little spicy cheese”, in reference to its taste which asserts itself with ripening. When young, it is soft and creamy; After several weeks, it becomes drier and develops more powerful aromas.
Food pairing
Serve this pie with:
- a salad of arugula and walnuts,
- a glass of rosé from the Rhône Valley or Côtes-du-Rhône white,
- a few fresh figs at the end of the meal.
This recipe is ideal for highlighting the emblematic products of the Drôme Provençale.
Preparation
- Preheat the oven to 190°C.
- Roll out the dough in a pie pan and prick it with a fork.
- Spread a thin layer of mustard over the bottom.
- Cut the tomatoes into slices and let them drain for a few minutes on paper towels.
- Arrange the tomatoes on top of the dough.
- Spread the Picodon pieces over the tomatoes.
- Drizzle with olive oil, add the thyme, season with light salt and pepper.
- Bake for 30 to 35 minutes.
- When you take it out of the oven, add a few fresh basil leaves.
Provençal tip
For an even more authentic flavour, add a few black Nyons olives and a little oregano before cooking.
List of ingredients
- 1 shortcrust pastry
- 3 to 4 heirloom tomatoes
- 2 Picodons AOP
- 2 tablespoons whole-grain mustard
- • 1 tablespoon of olive oil from Provence
- A few sprigs of fresh thyme
- A few basil leaves
- Salt, pepper
