Cooking through la Tartine Gourmande: Tomato Tartine & Carrot and Zucchini Tartlets

Tartine with tarragon-flavoured slow-roasted cherry tomatoes and prosciutto

Dieses Mal haben Ina und ich uns 2 Gerichte rausgesucht. Einmal Tartines mit gerösteten Estragon Kirschtomaten und rohem Schinken (S. 87) , sowie Möhren-Zucchini-Tartlets mit Koriander (S. 114). Tartines sind einfach belegte französische Brote, dje hier etwas aufgepeppt sind. Alle Zutaten für die Gerichte haben gerade Saison, also sollten sie eigentlich den richtigen Geschmack haben.

Wenn ihr denkt, dass diese Tartines einfach und schnell zu machen sind, dann liegt ihr nahezu richtig, nur dass man bei diesem Rezept etwa 1 Stunde einrechnen muss um die Tomaten zu rösten. Aber das ist es allemal wert! Wir haben sie jetzt schon zum zweiten Mal gemacht und wir haben jeden Bissen genossen! Die Tomaten werden in Balsamico, Zucker, Olivenöl, Estragon und Knoblauch gebacken und das gibt ihnen ein unvergleichliches Aroma. Wieder mal ein 5 Sterne Gericht!

Für die Tartelettes habe ich einen glutenfreien Teig zubereitet (nicht den für dieses Gericht vorgeschlagenen, da ich nicht die passenden Mehle daheim hatte, aber einen anderen aus dem Buch). Ich war neugierig wie der Boden schmecken würde und er war eine echte Bereicherung für das Gericht. Falls ihr Euch fragt, der Teig war einfach zu handhaben, ganz so wie ein „normaler“ Teig. Wir mochten beide die Tartelettes, nur die Mengenangaben haben nicht so ganz gestimmt. Ich hab 6 statt 4 Stück rausbekommen, trotzdem hatte ich noch einiges an geriebenen Möhren übrig, dafür war natürlich zu wenig Eimasse da.

Tartine with tarragon-flavoured slow-roasted cherry tomatoes and prosciutto

Tartine with tarragon-flavoured slow-roasted cherry tomatoes and prosciutto

This time Ina and I picked two dishes. A Tartine with tarragon-flavoured slow-roasted cherry tomatoes and prosciutto (p 87) and coriander-flavoured carrot and zucchini tartlets (p 114). Everything for these dishes is right in season, so they should have the perfect flavour now.

If you think a tartine is an easy and fast meal you are mostly right, but this one needs about 1 hour to roast the tomatoes. But, it’s worth it! We’ve made them the second time and we loved every bite of it. The tomatoes are roasted in balsamic vinegar, sugar, olive oil, tarragon and garlic, which gives it an exquisite taste. Another 5 star dish!

For the tartlets I prepared a gluten-free crust (not the one suggested for this recipe, but I hadn’t the right flours at home, so I picked another one from the book). I was curious how it would taste, and it was a real enrichment for the dish. If you’re wondering, the crust was very easy to handle, just like a „normal“ crust. We both liked the tartlets, although the indications of quantity were not always right. I got 6 instead of 4 tartlets, but it was still way too much grated carrots, therefor the egg batter was too little.

Tartine with tarragon-flavoured slow-roasted cherry tomatoes and prosciutto

62 Gedanken zu „Cooking through la Tartine Gourmande: Tomato Tartine & Carrot and Zucchini Tartlets“

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