One of my favorite restaurants in the Philly area is Parc on Rittenhouse Square. It’s a classic bistro with authentic French food and ambiance. I’ve enjoyed their seasonal tomato tart more often than I can count so I decided to pay homage to this amazing restaurant and dish by creating my own version. My Heirloom Tomato Tart recipe is a simple dish using the best summer tomatoes at the peak of ripeness. Not only is it delicious, but it looks beautiful on the plate!
To complete my “Parc Experience”, it has to be a Provence Rose! It reminds me of sitting at the bar, friends closely packed, chatting with strangers, and trading pairing stories with the bartender. Nothing is more fun than feeling the energy of a traditional French bistro and enjoying great company. I hope this can inspire you to create that special experience!
To learn more about Rose from Provence, check out my pairing page.
Heirloom Tomato Tart
Ingredients
- 2 sheets store-bought puff pastry
- 2 small heirloom tomatoes, thinly sliced
- 1 large leek, white part only
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons Crème Fraiche
- ½ cup Gruyere cheese, grated
- 1 tablespoon each fresh Tarragon & chives
- Kosher salt & freshly ground black pepper
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 Thaw the puff pastry overnight in the refrigerator or on the kitchen counter for 30-45 minutes. Place one pastry sheet on the work surface with a little flour to prevent sticking. Roll out to a 13 x 9-inch rectangle. Using a large, round cookie cutter, cut out 4 large circles of dough. Prick each with a fork all over leaving a small border. Place pastry rounds on a baking sheet lined with parchment paper and set them aside in the refrigerator. Repeat process with the second sheet of puff pastry dough.
- Step 3 Slice the leeks into small pieces and place in a bowl of cold water to rinse for 5 minutes. Remove and pat dry. Heat 1 tablespoon extra virgin olive oil in saute pan over medium heat. Add the leeks and cook over medium-low heat for approximately 5 minutes until the leeks are soft. Remove from heat, season with salt and pepper, and set aside.
- Step 4 Mix together the Dijon mustard and crème fraiche. Season with salt & pepper. Set aside.
- Step 5 Remove the pastry from the refrigerator and bake in the oven for approximately 8-10 minutes until the pastry is partially cooked and lightly browned. Spread the mustard dressing evenly over each puff pastry round, leaving a small border. Next, spread the leeks evenly over the puff pastry. Then add the grated gruyere cheese evenly over the puff pastry. Then, place the thinly sliced tomatoes evenly over the puff pastry. Season with freshly ground pepper and salt.
- Step 6 Bake in the oven for another 3-4 minutes until the cheese melts. Remove from the oven and let stand at room temperature for 10 minutes before serving. Garnish with fresh chives and tarragon.
