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!


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