tart with tomatoes, mustard, and herbes de Provence
recipe under the cut!
for the pâte feuilletée:
- 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
- ¾ cup + 2 tbsp (200g) vegan margarine
- 1 tsp salt
- around ½ cup (125mL) water
for the topping:
- 2 tsp dijon mustard
- ~2-3 tomatoes, very thinly sliced
- 1 shallot, minced
- 1 tbsp herbes de Provence (or savory, marjoram, rosemary, thyme, oregano as desired)
- a few tbsp of grated vegan parmesan or Swiss cheese (or emmental or Gruyére) (optional)
for the pâte feuilletée:
pâte feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”
1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.
2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.
3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.
4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.
5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.
6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.
7. complete the final two turns and chill the dough for at least an hour, or overnight.
1. roll out the pâte feuilletée into a disc a few inches wider than your tart pan. lay out the dough, letting the excess hang over the sides.
2. spread mustard over the bottom of the pâte, followed by about half of the cheese.
3. spread tomato slices evenly over the cheese and top with the shallot, the remainder of the cheese, the herbs, and salt and pepper to taste.
4. fold the excess dough over the top of the tart.
5. bake at 350F (180C) for 40-45 minutes, until the pâte feuilletée is deep golden brown.