Today my post will be a little bit different from the other ones, like a premiere…
I’m very happy to announce that starting now, I will share once a month a recipe with wine pairing, a wine chosen by Christelle Taret, wine waiter at “les Caves du Parc” in Neuilly (close to Paris).
And to start with, here is my tomato tart paired with…
Ready to have to mind blown away??!!! 😉
Let’s go for it! Christelle selected the Vacqueyras to make this tomato tart greater than it is by itself.
Before sharing informations about Vacqueyras and, of course, the tomato tart recipe, let me tell you more about Christelle …
Christelle was initiated to wine pairing by Alain Senderens. Christelle comes from Lyon and has always been in a wine and gastronomy environment. Wine waiter for 4 years at the restaurant “Le Laurent”, working with Philippe Bourguignon, she acquired amazing skills in the wine area. Sales were also in her DNA since very young; she combines both now with joy as owner of the Caves du Parc since 2016.
Let’s go back now to our Vacqueyras « Arabesque » 2016 domaine Montvac.
This vineyard goes from mother to daughter and has been transformed. The husbands come from other work environments, fell in love with wine and contributed to improving and diversifying the vineyard. The whole winery is cultivated organic with an Ecocert certification. Nature and vine are in phase in order to bring the best and the specific taste to all the wines of the winery.
I love it already…
Grenache (70%) has the larger share. Grown on a rocky soil with good sun exposure, it will bring generosity and taste. Syrah (25%) grown on colder soils will bring structure and color. Finally the Mourvedre (5%) will provide a longer and complete taste when drinking the Vacqueyras.
This Vacqueyras is like « an iron hand in a velvet glove ». (Price around 18,50 euros per bottle)
Now it is time to explain more about the wine pairing that Christelle and I imagined : the tomato tart. Yes a “simple” tomato tart. Yet not any kind of tomato tart.
First you will make a savory thyme shorbread pastry. You may already know this recipe… Then, you will make candied tomatoes (you need at least 3 hours of very slow cooking). And you will finish with a mix of fresh and colorful tomotoes… It’s the end of the tomato season, they are full of sun, full of taste, it’s a delight.
You get it, it requires a little time!!
A large frying pan to make the candied tomatoes,
A pastry ring (here my diameter 24 cm fluted round ring by De Buyer),
And a sharp knife to cut very thin slices of tomato (I took my pairing knife by De Buyer).
(Presentation: Fragment color collection by Degrenne Paris)
The combination of my tomato tart and the Vacqueyras is astonishing!! A revelation so to speak!! So, shall we?
The recipe, Chef!
My Tomato Tart
- 140 g salted butter (for the pastry)
- 155 g flour (for the pastry)
- 8 g baking powder (for the pastry)
- 40 g egg yolks (2 pces) (for the pastry)
- 2 tablespoons of milk (for the pastry)
- Thyme (for the pastry)
- 1,2 kg tomatoes (for the candied tomatoes)
- 2 cl olive oil (for the candied tomatoes)
- 1 tablespoon honey (for the candied tomatoes)
- 1 teaspoon ground cinnamon (for the candied tomatoes)
- 7 or 8 colorful tomatoes (for the final assembly)
- Basil leaves (for the final assembly)
- Flower salt (for the final assembly)
- 1 tablespoon olive oil (for the final assembly)
The day before, make the pastry.
Mix the soft butter with the flour, baking powder and thyme leaves until you get an homogeneous mixture.
Add the egg yolks, the milk and mix.
Make a ball and set aside in your fridge.
The day before, make the candied tomatoes.
Place the tomatoes in boiling water. When the skin cracks, set aside.
Once cooled down a bit, peel off the skin and cut the tomatoes.
Heat the olive oil in a frying pan. Add the tomato pulp only (not the liquid part).
Heat at medium heat without lid.
When the tomatoes start being orange, add the honey and cinnamon. Cook until there is no liquid anymore. This should take 2 to 3 hours. Mix from time to time.
Set aside in your fridge.
The next day, preheat your oven at 200 degrees.
Spread the pastry and place it in a buttered mold. Put it back in the fridge for a few minutes.
Sting the bottom of the pastry and cover with little ceramic balls, if you have, to prevent to pastry to blow. Cook for 18 to 20 minutes.
Let cool down on a grid.
Spread the candied tomatoes on the bottom of the pastry.
Cut the tomatoes in thin slices and places them on the tart.
Add fresh basil, flower salt and olive oil.