Yesterday we made the tomato tart that I posted about last Friday, showing pictures that I took 15 years ago. As you can see, those tomatoes that appeared to have "green-back" ended up ripening pretty fast out on the front terrace. The slideshow below consists of 10 photos in chronological order and lasts just one minute.
Instead of Dijon mustard, we decided to make the tart with pesto, since we have such a good crop of fresh basil this year. We made pesto with basil leaves, garlic, olive oil, powdered hazelnuts (poudre de noisettes), and salt and pepper, using a stick blender.
A thin layer of the pesto was spread over the bottom of a blind-baked pie crust (pâté brisée). On top of the pesto we sprinkled some panko bread crumbs (chapelure japonaise) and some grated ewe's-milk cheese (tomme de brebis), and then laid on a layer of overlapping tomato slices (quatre belles tomates). On top we sprinkled on a little more panko and some moregrated brebis cheese.
The tart baked in the oven at 180ºC (350ºF) for about 30 minutes. I was afraid the tomatoes might be too watery, but they weren't. The breadcrumbs probably absorbed a lot of the tomato juice. We ate the tart (or most of it...) hot, right out of the oven.