Today I put down the computer and picked up my oven mitts. When I stayed in France, Amelie's mother cooked AMAZING food every single day. I remember one night, she baked a fresh tomato tart and my taste buds fell in love. I tried to create it, and with a little tweaking I baked my own tomato tart. Cooking and baking has always been a huge part of my family. We gather around huge meals for holidays, and big dinners. We bake to relax and cook to focus. We play with recipes to experiment. My mom has always cooked with us and for us providing an example and inspiration.
So here's a little pinch of French cuisine for your Sunday pleasure. Feel free to change the spices or amount of an ingredient to taste, recipes are not law, they're more like guidelines.
Ingredients:
Pie Crust
1 Cup Shortening
2 Cups Flour
1 tbsp salt
Water
Filling
2 Tomatos
1 Yellow Onion
1/2 Stick Butter
Flour
Milk
Sea Salt
Black Pepper
Oregano
Basil
Directions:
Make the filling before the pie crust, so the crust won't dry out. This recipe can be for one full size pie or 7/8 small ramekins. Slice tomatoes and sprinkle with salt, leave out to dry for an hour. Melt the butter down in a pot and stir in flour. When the mix starts to become thick whisk in the milk to make the sauce. Flavor with pepper or other spices. Chop the onions and sauté in oil until soft, add basil, oregano, and red crushed pepper flakes. Add onions to cream sauce.
Mix salt and flour in bowl, cut in shortening. When mix starts to become crumbly, sprinkle water to make a ball of dough. Place pie crust down in greased pan, pour onion cream sauce on top, then layer slices tomatoes. Bake on 400 for about 20 min or until dough get golden on edges.
So here's a little pinch of French cuisine for your Sunday pleasure. Feel free to change the spices or amount of an ingredient to taste, recipes are not law, they're more like guidelines.
Ingredients:
Pie Crust
1 Cup Shortening
2 Cups Flour
1 tbsp salt
Water
Filling
2 Tomatos
1 Yellow Onion
1/2 Stick Butter
Flour
Milk
Sea Salt
Black Pepper
Oregano
Basil
Directions:
Make the filling before the pie crust, so the crust won't dry out. This recipe can be for one full size pie or 7/8 small ramekins. Slice tomatoes and sprinkle with salt, leave out to dry for an hour. Melt the butter down in a pot and stir in flour. When the mix starts to become thick whisk in the milk to make the sauce. Flavor with pepper or other spices. Chop the onions and sauté in oil until soft, add basil, oregano, and red crushed pepper flakes. Add onions to cream sauce.
Mix salt and flour in bowl, cut in shortening. When mix starts to become crumbly, sprinkle water to make a ball of dough. Place pie crust down in greased pan, pour onion cream sauce on top, then layer slices tomatoes. Bake on 400 for about 20 min or until dough get golden on edges.