Today’s post is an ode to my Paris vacation! I finally get to share with you one of my favorite lunches! This lunch took place at Chez Francis, on place de l’Alma with a great view of the Eiffel Tower. We ducked in right before a rain storm and after a bit a of a language barrier (the first of our trip), we finally received our correct order. I had a tomato tarte with pesto and Parmesan cheese! It was so delicious. If you remember, I went to a Julia Child cooking class at Sur la Table (recipes HERE) and we made a puff pasty tarte with tomatoes, eggplant, caramelized leeks, and gruyere cheese. I based today’s recipe off this recipe. Follow the recipe below and hope you enjoy!
2 TBSP Unsalted Butter
1 Large Leek, white and light green parts only, washed and thinly sliced
1 TSP Herbes de Provence
1 TSP Kosher Salt, plus more as needed
4 TBSP Chevre Cheese, grated
1 Large Ripe Heirloom Tomato, Thinly Sliced, Drained on Paper Towels
2 TBSP Extra Virgin Olive Oil
2 TBSP White Vinegar (or Balsamic Vinegar)
2 TBSP Pesto
Freshly Ground Black Pepper
1 Package Frozen Puff Pastry, Thawed
Preheat oven to 400 degrees and place a rack in the center
Clean tomatoes, thinly slice, and set on paper to dry
Melt butter in skillet over medium heat
Add leeks and Herbes de Provence and cook until light golden, about 8-10 minutes
Once leeks are golden brown, stir in 1 TSP salt, take off heat, and set aside
In a shallow bowl, add olive oil, vinegar, salt and pepper. Stir to combine.
Place dried tomato slices in mixture
To prepare puff pastry shell, lightly dust a work surface with flour. Unfold 1 sheet of thawed puff pastry and roll out lightly to form a 12×12 inch square. Trim the corners to make it slightly round and dock (prick) the surface all over with a fork. Fit the pastry into a 9 inch tart pan and trim and excess
Transfer to preheated oven and bake until light golden, about 10-12 minutes
Remove from oven and allow shell to cool slightly
Once shell is cool, spoon 3/4 of pesto on the shell
Drain tomatoes and add 2 slices
Add a spoonful of leeks
Add Parmesan Cheese
Add 2 more slices of tomatoes and the remaining pesto
Bake tarte in oven until the cheese is bubbly and the tart shell is golden brown, about 6-8 minutes
Serve immediately out of oven, or at room temperature.
I love the flavors the pesto adds to this tarte! While eating it, it was transported back to Chez Francis and was looking at the Eiffel Tower! What is one of your favorite meals from a vacation that transports you back? Leave it in the comments below or email me at firstname.lastname@example.org!