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Summer is coming to an end… or so it should be… but the heat is still scorching…
School is about it start… somewhat of a routine again… but do we really want a routine?
Sometimes a routine is better than everything being spontaneous!
I am looking forward to starting my day earlier than usual… but not looking forward to the first days of school with tears and a sunken heart!
I have been zoning out lately worrying about the new house which is still not ready. In Dubai time our house is taking so long to get ready!
It’s been two years already.
I have everything all ready including the accessories. I have wall art for my kitchen. Ideas for where my food photoshoots will be… thoughts of food blogger gatherings… everything you can imagine… but I still don’t have the house!
But everything happens for a reason… so i’m trying to calm myself down.
That being blurted out… I feel a little at ease!
So remember the Mauritian giveaways?
The winner is:
Lately I have been craving savoury baking and last week I went and bought myself a few kinds of tomatoes.
Nothing beats tomatoes in such a weather. They remind you that the summer is nearly over and the UAE the season of growing vegetables will start soon.
When you have tomatoes, what’s more delicious than a Tomato and Gruyere Tart!
This tart is light and the balance between the gruyere and the tomato juices makes it absolutely mouthwatering!
450g Cherry Tomatoes (Mix red & yellow)
300g (2 1/2 cups) Flour
150g (1 1/2 Stick) Butter, chilled
2 TSP Dijon Mustard
120g Gruyere Cheese
2 Eggs, beaten
4 Fresh Thyme Sprigs
Preheat the oven to 190C, slice the tomatoes and put in a baking tray. Drizzle with olive oil and season. Cook for 10 minutes then cool.
To make the tart pastry, put the flour, and butter in a food processor. Pulse until it resembles bread crumbs. Add 20g cheese, cayenne pepper and season well. Pulse again. Add a little cold water until the dough just comes together and isn’t wet. Wrap dough in plastic wrap. Allow to rest in the fridge for 15 minutes.
Roll out the pastry and place in a well sprayed tart tin. Cover tin with baking paper and add tart weights. Bake for 15 minutes. Remove the baking paper and weights and bake for another 15 minutes. Cool.
In a small bowl mix cheese, mustard and beaten eggs. Spread on the tart shell. Arrange the tomatoes on the cheese mix, sprinkle with thyme leaves and season well.
Bake for 25 minutes.