Individual Tomato and Zucchini Tartes




Individual Tomato and Zucchini Tartes

Prep time: 10 minutes
Cook time: 25 minutes
Serves 12 to 14
Great for: an apéro
Wine suggestion: Champagne


1 homemade or premade piecrust from the refrigerated (not frozen) section
½ cup crème fraîche
1 tablespoon Dijon mustard
2 medium tomatoes, sliced in rounds (or cherry tomatoes, halved)
½ to ¾ zucchini, skin on, sliced in rounds
Salt and freshly ground black pepper, to taste
1 healthy pinch herbes de Provence

Preheat oven to 350°F. On a floured work surface, roll out your piecrust, and use a 2-inch circle tool or a juice glass to cut the piecrust into small rounds. Roll out any leftover dough, cut again. Place the rounds on a parchment lined baking sheet or tiny pie molds. Brush the dough with a layer of crème fraîche and a tiny dollop of mustard. Top each round with alternating tomatoes and zucchini, or a combo of both. Season with herbes de Provence and salt and pepper. Bake for 25 minutes. Serve warm or at room temperature.







Bon app! And bisous!







 

Je ne vous comprends pas

Join the Royaume

Suis-moi (the blog) by Email

Privacy Policy