Makes one 8-inch tart (5 to 6 portions) or twenty-four 1-inch tartlets
This tart makes a wonderful lunch with a simple salad on the side. The typically Provençal ingredients are simple yet have an amazing amount of flavor. If you want to, you can also turn this into little tartlets for a cocktail party. Just be sure to chop all the ingredients small enough to fit into 1-inch tartlet pans. The baking time will be less but the result just as delicious!
Ingredients
Tart Shell
- 1 1/2 cups all-purpose flour
- 1 tablespoon chopped basil
- 1/4 teaspoon cracked black pepper
- 3/4 cup unsalted butter
- 1/4 cup lard
- 1/2 cup ice water
- Pinch of salt
Filling
- 1 cup heavy cream
- 6 large egg yolks, at room temperature
- 8 Tomato Confit halves
- 24 oil-cured olives, pitted
- 1 tablespoon chopped basil
- 1 teaspoon chopped oregano
Directions
- Preheat the oven to 350°F.
- Lightly oil the yellow tomatoes. Place the tomatoes on a sheet pan and season with salt and black pepper. Roast the tomatoes in the oven until the skins pop open and the flesh is fairly tender. Allow to cool to room temperature.
- Place the tomatoes, all the reserved vegetable scraps, and the jalapeño in a blender and purée. Press the purée through a fine-mesh sieve. Season with salt, black pepper, vinegar, and lime juice.
- Combine all the diced vegetables. Stir the vegetables into the purée or reserve the vegetables and use them to garnish the soup. Refrigerate the soup overnight to allow the flavors to develop. Serve the soup chilled, garnished with the cilantro.
