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!
