Paris Grocery seattle

July 16, 2015

Bonjour Mes Amis,

This summer est glorieux, non? I relish going home & touring the garden with a glass of rose in hand to see what’s ripened during the day.

I harvested a ton of tomatoes this week & made a Provencal tart ala Mimi. Enjoy!

À bientôtj’espère,
Catherine
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TOMATO TART WITH TARRAGON MUSTARD

by mimithorisson

Note: I changed Mimi’s recipe slightly… I substituted Fleur Verte for mozzarella which already includes herb de Provence. We also have Dufour’s excellent all-butter puff pastry in our freezer, so no need to make your own.

Ingredients (serves 6):

For the filling:
5-6 tomatoes (thinly sliced and partly deseeded)
4 tbsp tarragon mustard
5 tbsp grated parmesan cheese (optional)
1 tbsp Provence herbs (you can skip if using Fleur Verte)
8 oz Fleur Verte, Bucherondin, Crottin or Cabecou
A few fresh basil leaves
Olive oil (to drizzle)
Salt and pepper (for seasoning)

For the shortcrust pastry:
1/4 cup plain flour
5 oz unsalted butter, chilled and sliced in cubes
1/2 teaspoon salt
1 large egg
3 tbsp cold water
or  1 package Dufour Puff Pastry

In a large bowl, mix the flour and salt in a bowl. Add the butter and mix using your hands until dough is crumbly. Make a well in the center, add egg and water. Mix well until dough is soft and form a ball. Roll dough on a floured surface, adding flour if necessary if dough is too sticky. With a rolling pin, roll dough large enough to cover tart pan. Press firmly on the sides to line the pan.

Note: If using Dufour puff pastry, follow the package instructions

Preheat oven 400 degrees.

Spread tarragon mustard on the tart base, sprinkle parmesan and arrange the sliced tomatoes in two fine layers. Drizzle with olive oil, Provence herbs, and arrange sliced cheese all over. Sprinkle with salt and pepper.
(Tip: To avoid a wet tomato tart, let the sliced tomatoes drain for 10 minutes on a plate before placing them in tart.)

Place tart in oven and bake for 30 minutes. Sprinkle with fresh basil leaves and serve immediately.
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Terre d’Ardoise Carignan Vieilles Vignes 2012, Cotes Catalanes $14.99 
From the little town of Maury, situated between the Pyrenees & Corbiere. The black schist vineyards high in the upper valley of the Agly river impart smoke, earth & good character. 5th generation winemaker Nicolas Battle (pronounced ‘buy’) works with his Catalan cousin,, using super-ripe old-vine Carignan–ultra-concentrated & made for blue cheese.

Domaine Cabirau 2013, Cotes du Roussillon $16.99
1 case available!

After 27 years of importing, Dan Kravitz fell in love with this Rousillon property & bought it! 60 year old Grenaches vines with Syrah & Carignan for good measure. Plush ripe raspberry, spice & red currants make this a top pick under $20.
“I loved the 2013 Côtes du Roussillon from Domaine Cabirau… it offers a voluptuous, sexy personality to go with lots of kirsch and black raspberry fruit, savory herbs, pepper and dried earth… It’s already hard to resist, and I see no reason to delay gratification.” -91 points, Wine Advocate

Pink Pegau 2014, $19.99 Vin de France
The Feraud family has been cultivating vines in the Provence area since 1670. ‘Pegau’ is Provencal dialect for ‘wine jug’. This is being called the finest vintage yet. Do peaches, strawberries & white cherries sound good?
“Legendary Châteauneuf-du-Pape producer Laurence Féraud makes this dry, berry-scented rosé at Château Pégau, an estate near her Châteauneuf domaine. It’s lush but lithe, with a terrific balancing acidity.” -Lettie Teague, Wall Street Journal
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Amora Nature Vinaigrette Legere $8.25
Feeling as little French & lazy? Amora to the rescue. All-natural vinaigrette made with red wine vinegar, Amora mustard, colored with marigold extract.  This has 26% less fat, making it Legere, or Light but it’s still plenty delicious. A favorite in Salade de Chois, or instantly Frenchify your green salads. La plus classique des vinaigrettes amora est équilibrée, légère et relevée pour le plaisir des puristes comme des novices. format présenté: une nouvelle bouteille plus pratique grâce à son bec verseur. tout le goût d’amora pour déguster vos salades en tout

Moulin Saint-Michel Huile d’Olive Vierge Extra, AOP Vallee des Baux $25.99 25 cl
La Gourde du Moulin Saint-Michel Huile d’Olive Vierge Extra, AOP Vallee des Baux $39.99 50 cl

Rich, complex & smooth. Moulin Saint-Michel is a family olive oil producer in the foothills of the French Alps, circa 1744. Made from single cold-pressed Grossane, Saloneque, Verdale & Berruguette olives, this is all about verdant flavors of artichokes, almonds & freshly cut grass. La Gourde is a special golden vessel which protects the oil ‘on your worldly travels or just on a simple picnic.’ Their motto is: Oil that travels everywhere.