Vegetable receipt – Tomato

Difficulté

Facile

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Durée

30 minutes

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Coût

CHF 14.60 pour 4 personnes

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Listes des ingrédients

 

Pour la pâte à tarte

  • 250 g flour
  • 75 g olive oil
  • 100 dL water
  • 6 g sea sal
  • 20 g wholegrain mustard
  • 10 g chia seeds
  • 25 g miso
  • 1 pinch marjoram

Ingredients for the filling

  • A few teaspoons of wholegrain mustard
  • A dollop of silken tofu (optional)
  • 4 tomatoes (depending on size)
  • Flaxseed oil (or olive oil)
  • Dried herbs (Herbes de Provence or oregano)

LA RECETTE

Making the shell

Mix all dry ingredients together in a bowl.
Stir in the miso and mustard.
Slowly add the olive oil and mix until the dough is smooth.
Lightly dust the dough with flour to keep it from sticking to the bowl.
Lift out the ball of dough, wrap it in cling film and place it in the refrigerator.

Assembling the tart

While the dough is resting in the fridge, mix a few teaspoons of mustard with a little silken tofu.
Slice the tomatoes into thin rounds.
Preheat the oven to 180°C.
Roll out the dough to fit the shape of your baking dish, and place it in the bottom of the dish.
Spread the mustard-tofu mixture evenly over the dough.
Place the tomato slices evenly over the mixture, covering it completely.
Add a drizzle of olive oil, a pinch of sea salt and the dried herbs.
Pinch the edges of the dough to make a fluted edge (and brush the edges of the shell with a little olive oil), then transfer to the oven.

Bake for 20 min, or until the edges of the shell are lightly browned.

 

 

BON APPÉTIT

Cette recette vous est proposée par Remy Tranchida, Chef de cuisine chez SV Group (Native, Alpine, Ginko, Esplanade)

 
 

 

Tomatoes

Tomatoes are the ultimate summer vegetable. You can easily add them to many sweet and savory dishes – or simply enjoy them sliced, bringing a bit of color to your table. 

A word from the nutritionist
Tomatoes are very nutrient-dense: low in calories but full of vitamin C and other antioxidants. Vitamin C helps reduce oxidation and inflammation in your body, and gives your immune system a boost. To make the most of tomatoes’ nutritional benefits, enjoy them uncooked with their skins left on.

How to choose tomatoes
The best tomatoes can be found in season at local markets and farm stands. Keep an eye out for heirloom varieties, which are generally tastier.

Tips on storing tomatoes
Tomatoes are best kept outside the refrigerator. Their flavor and texture diminish when stored at temperatures below 15°C. If you have unripe tomatoes, place them in a paper bag or in a fruit bowl.

Freezer: You can freeze tomatoes whole on a sheet pan. Once frozen, place them in freezer bags. You can also blanch, peel and drain them for an hour or two before freezing.

Dr. Maryam Yepes
nutriMenu.ch