Roast Tomato Tart from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Tarte Paysanne has a rich, sunny flavour. Make it with the best tomatoes you can find.
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Ingredients
- 200 g flour
- 1 egg, beaten
- 3 tbsp thick double cream or crème fraiche
- 75 g butter, cut into small pieces
- 25 g lard, cut into small pieces
- 3 tbsp Dijon mustard
- sea salt
- 10–12 large tomatoes, cored, peeled and sliced
- 4 sprigs of fresh thyme
- freshly ground black pepper
- olive oil for drizzling
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