This is a classic in French cuisine - mustard, tomatoes and cheese layered on a flaky pie crust. This was my first recipe published last year in my blog: Alchimie et gourmandise. We love this pie - we call it the French pizza. This summer, I wanted to revisit this classic, to give it "un je ne sais quoi...".
As I am working with local craft beer, my idea was to add some Imperial IPA beer jelly to the mustard but also to pair this aromatic beer jelly with goat cheese... A must to try. I hope you will enjoy this French pie with a Canadian twist as much as us.
Pie crust recipe
250 grams all-purpose organic unbleached flour
125 grams of butter, cubed and very cold
1/2 teaspoon sea salt
75 ml very cold water, plus more is needed
Whisk together the flour and salt in a large mixing bowl.
Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.
Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.
Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.
Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.
Wrap the ball in plastic wrap, and chill for at minimum one hour or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.
The tomato mustard French pie
100 g of mustard
I use normally a combination (50/50) of artisan whole-grain mustard (not sweet at all) and Maille Dijon Originale mustard. French mustard like Maille is the best choice because it is not sweet and it will pair perfectly with the Imperial IPA beer jelly.
1 tablespoon + 4 to 5 teaspoons Imperial IPA beer jelly
3 large or 5 medium ripe heirloom tomatoes (like candy’s old yellow, green zebra, cavern…)
5 to 6 round slices of goat cheese - 250 g (8 ounces) (like The Tournevent, la fromagerie Hamel, Quebec)
2 tablespoons of olive oil
2 tablespoons of fresh herbs of Provence (a combination of parsley, marjoram, rosemary, thyme or oregano)
Preheat oven to 450 degrees F. Fit the pie crust into a 11-inch pie dish (or smaller size like a 9-inch). With a fork, poke holes into the bottom of the crust.
Precook the crust for 7 to 10 min. Meanwhile, cut the tomatoes into slices 3-5 mm thick. Lay the slices as on paper towels to remove excess water content in tomatoes if needed.
Remove the crust from the oven.
Mix together the two kinds of mustard with one tablespoon of Imperial IPA beer jelly. Spread it over the bottom of the pie crust in an even layer. Cover the mustard with slices of tomato, overlapping in a spiral from the edge to the center. They will slightly shrink while cooking. Then, don’t be afraid to put two layers of tomatoes.
Arrange the slices of goat cheese on top, and add a teaspoon of Imperial IPA beer jelly on each disk of goat cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbs of Provence.
Bake for 30 to 40 minutes at 450 degree F, or until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.
Remove from the oven and let it to rest for 15 min.