Cosmo Cooking

The province of Québec, Canada, will always have a place in my heart to keep. Travelling is great, but even better is to make yourself at home in a foreign country. So my stay in a wonderful Québecois family in 2001 brought along not only lasting ties to this wonderful place, but also great recipes. This is the famous tomato tart of grandmother Margot. It surprises with an interesting mixture of ingredients that combined result in a unique taste. As with most family recipes, the amount of ingredients is not fixed and you can dose them according to your taste. Variations circulating in the family include the caramelisation of the onions with a little of balsamico! Check it out if you like.

Ingredients

• 1 pastry
• 2-3 ripe tomatoes
• 1 onion
• olive oil to fry the onions
• mustard
• grated Parmesan cheese
• fresh cut basil
• 1 clove garlic

grand mothers tomato tart

Pre-heat oven to 180 ° C. Cut the tomatoes into slices and drain them on paper towels and leave them for a good fifteen minutes. Meanwhile, bake the dough until it is lightly browned. Cut the onion into slices and fry them in oil in a skillet. Remove the dough from oven, spread the mustard on the bottom and add the onion. The mustard layer should be thick enough to make the onions sink in a little without absorbing them totally. Put the tomatoes, cheese, basil and garlic on it and bake the tarte in the oven for a good twenty minutes at 180 ° C. Yummy!