{"id":829,"date":"2020-09-10T18:11:13","date_gmt":"2020-09-10T17:11:13","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=829"},"modified":"2022-08-01T15:54:42","modified_gmt":"2022-08-01T14:54:42","slug":"heirloom-tomato-comte-tarte","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/heirloom-tomato-comte-tarte\/","title":{"rendered":"Heirloom Tomato Comt\u00e9 Tarte"},"content":{"rendered":"<h2>Ingredients:<\/h2>\n<ul>\n<li>3-4 multicolored tomatoes, sliced<\/li>\n<li>Kosher salt<\/li>\n<li>Piment d\u2019Espelette (to taste)<\/li>\n<li>Herbs (your choice &#8211; I go back and forth with lemon thyme and chives or herbes de Provence)<\/li>\n<li>1 sheet packaged puff pastry, thawed (about 7 ounces)<\/li>\n<li>1 tablespoon + Dijon mustard<\/li>\n<li>150g Comt\u00e9 cheese<\/li>\n<\/ul>\n<h2>Directions:<\/h2>\n<p style=\"padding-left: 40px\">Slice and remove seeds of tomatoes.<br \/>In a small bowl, combine 1 teaspoon salt, Piment d\u2019Espelette and herbs. Use it to season the tomatoes evenly and let sit for 15 minutes, allowing the salt to draw moisture out of the tomatoes.\u00a0<br \/>Heat the oven to 200\u00ba C\/392\u00ba F and set a rack in the middle of the oven.<br \/>Roll out the puff pastry onto parchment paper into either a 9-by-11-inch rectangle, or pie shell trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1\/2-inch border.<br \/>Place pie dish on cookie sheet (easier removal from oven). Bake shell for 10-15 minutes using pastry balls. Remove shell from oven.<br \/>Carefully strain the tomatoes, maintaining their shape. Tomatoes generate a lot of water when cooking and too much will destroy the tarte. Let tomatoes sit in strainer. <br \/>Place a layer of mustard on the puff pastry with a basting\/pastry brush.\u00a0<br \/>Place the cheese on top of the mustard.<br \/>Working within the border, layer the tomatoes on top of the tarte, allowing them to overlap slightly.<br \/>Transfer to a sheet pan and bake, until puff pastry is browned and puffed, roughly 25 minutes.<br \/>Serve warm or at room temperature.<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3-4 multicolored tomatoes, sliced Kosher salt Piment d\u2019Espelette (to taste) Herbs (your choice &#8211; I go back and forth with lemon thyme and chives or herbes de Provence) 1 sheet packaged puff pastry, thawed (about 7 ounces) 1 tablespoon + Dijon mustard 150g Comt\u00e9 cheese Directions: Slice and remove seeds of tomatoes.In a small &hellip; <a href=\"https:\/\/berenger.net\/recettes\/heirloom-tomato-comte-tarte\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Heirloom Tomato Comt\u00e9 Tarte<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,14],"tags":[333,68,126],"class_list":["post-829","post","type-post","status-publish","format-standard","hentry","category-english","category-vegetables","tag-comte","tag-tart","tag-tomato"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=829"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/829\/revisions"}],"predecessor-version":[{"id":939,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/829\/revisions\/939"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}