How To make Tomato Tart Nicoise
1/3 CORNMEAL PAStrY dough
1 Egg white, lightly beaten
2 Medium-size tomatoes
2 Eggs
1 c Part-skim milk ricotta
-cheese 1 c Shredded mozzarella cheese
6 tb Grated Parmesan cheese,
-divided 3 tb Chopped fresh oregano (Or 1
-Tbl dried), divided 1/8 ts Ground balck pepper
1 Jar marinated artichokes (6
-ounces), drained and Halved lengthwise 8 Nicoise or Gaeta olives,
-pitted Preheat oven to 400 F. On lightly floured surface, roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick botttom with tines of fork. Lane pastry shell with aluminum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. Reduce oven temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of pastry shell; set aside. In a medium bowl, beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread
over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of cheese layer with artichoke halves and olives. Sprinkle with remaining oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on wire rack 10 minutes before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
How To make Tomato Tart Nicoise's Videos
Martha Teaches You How To Make Bistro Classics | Martha Stewart Cooking School S4E7 French Bistro
Join Martha as she re-creates four French bistro recipes you can make at home, including Lamb Navarin, Niçoise Salad, Croque Monsieur and Celery-Root Remoulade.
#MarthaStewart #FrenchBistro #Niçoise #Lamb #Recipe #Remoulade
Get the recipes at:
00:00 Introduction
1:15 How To Make Navarin Of Lamb
7:50 How To Make Niçoise Salad
14:01 How To Make Croque Monsieur
19:12 How To Make Celery-Root Remoulade
23:38 How To Make Haricot Verts With Grainy Mustard Vinaigrette
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This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 7
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Martha Teaches You How To Make Bistro Classics | Martha Stewart Cooking School S4E7 French Bistro
Nicoise Salad | Fun Appetit
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Ingredients:
4 eggs
100g mixed salad leaves
6 firm tomatoes (small)
2 spring onions (or 2 shallots)
6 anchovies (12 fillets in oil)
1 pepper
200g tuna (flaked)
50g black olives
150g green beans
Salt and freshly milled pepper
5 tbsp olive oil
10 basil leaves
Instructions - see video
Peel and wash the cucumber before sprinkling it with salt and leaving it to drain in a sieve.
Hard boil the eggs in boiling water for 10 minutes. Cool under running water before removing the shells. Top and tail the green beans before cooking briefly so that they remain slightly crunchy, then plunge them into ice-cold water before draining and keeping to one side.
Halve the pepper, remove the seeds and the white parts before slicing it into thin strips. Finely chop the onions. Drain the tuna, then flake. Wash and dry the tomatoes before slicing into quarters. Chop the lettuce hearts, and cut the eggs into round slices.
Wash the cucumber and cut it into cubes. Emulsify the olive oil, vinegar, salt, pepper and chopped basil in a large bowl. Tip in the cubed cucumber, green beans, strips of pepper, onion, tomatoes and lettuce. Mix together.
Top the salad with the tuna flakes, the egg slices and the halved black olives.
PISSALADIÈRE - Onion, Anchovy and Olive Tart
PISSALADIÈRE
(onion, anchovy and olive tart)
Serves: 3 as light lunch or 6 as an entrée
#pissaladiere #oniontart #anchovy
..Summer Days!
Cooking in the South of France!
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ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
...
(see video for instructions)
…
INGREDIENTS:
Dough:
200 g all-purpose flour
1 tsp salt
1 tsp dried yeast
15 ml olive oil + extra for greasing
120 ml lukewarm water
---
flour, for dusting
Topping:
15 ml olive oil
800 g onions, finely sliced
2 sprigs thyme
salt and black pepper
250 ml water
---
100 g anchovy fillets, drained (1 can)
Hand full black olives (preferably Niçoise olives), pitted and sliced into rings
Garnish:
400 g cherry tomatoes
olive oil
salt and black pepper
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PORTUGUES:
PISSALADIÈRE
(Torta de cebola, anchovas e azeitona)
Serve: 3 como almoço leve ou 6 como entrada
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ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
...
(veja o vídeo para instruções)
…
INGREDIENTES:
Massa:
200 g de farinha de trigo
1 colher de chá de sal
1 colher de chá de fermento seco
15 ml de azeite + extra para lubrificar
120 ml de água morna
---
farinha, para polvilhar
Cobertura:
15 ml de azeite
800 g de cebola, em fatias finas
2 raminhos de tomilho
sal e pimenta do reino
250 ml de água
---
100 g de filetes de anchova, escorridos (1 lata)
Entregue azeitonas pretas cheias (de preferência azeitonas Niçoise), sem caroço e cortadas em rodelas
Guarnição:
400 g de tomate cereja
azeite
sal e pimenta do reino
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How to Make Tuna Salad Nicoise | My Food and Family
Discover how easy it is to create a restaurant-quality dish from the comfort of your own kitchen. Follow our simple Tuna Salad Nicoise recipe video and enjoy! Bon appetite!
Get the recipe here:
What you need:
2 cans (5 oz. each) white tuna in water, drained, flaked
1 pkg. (6 oz.) baby spinach leaves
2 hard-cooked eggs, cut into wedges
1 cup cut fresh green beans, cooked, cooled
1/3 cup thin red onion rings
1 lb. small red potatoes (about 4), cooked, cooled and cut into wedges
2 cups halved cherry tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
Let's make it:
1. Spoon tuna onto 4 spinach-covered plates; surround with eggs, beans and vegetables.
2. Sprinkle with cheese.
3. Drizzle with dressing just before serving.
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Tomato Tart Get a Taste of Provence
Join my online French cooking classes ????????: Tomato and Mustard Tart recipe.
This recipe can be qualified as the ultimate summer recipe originating from the south of France. it is a surprisingly easy yet delicious recipe that can be made in small or large size. you could compare this as some of of pizza with its delicious tomato and herb base but the mustardy taste makes it totally different.
In france people in the south make all kind of version of that same recipe to vary the flavors. I am giving you today the vegetarian version of this lovely recipe but the two main other things you can do it is to add anchovies or cheese on top of the tart.
Ingredients:
1 roll of good quality pre-made puff pastry
2 tbsp Dijon mustard
4 tbsp tomato sauce
4 to 5 large tomatoes
2 tsp salt
1 tsp pepper
5 tbsp olive oil
1 tbsp herbes de Provence (or dried Italian herbs)
5 tbsp bread crumbs
Niçoise Salad
Let's hop on a culinary journey to the French Riviera with our Niçoise Salad. This vibrant dish combines fresh cherry tomatoes, Kalamata olives, green beans, and canned tuna with hard-boiled eggs and a tangy Dijon vinaigrette. A taste of the Mediterranean in every bite!
And it is as easy to make as ever.
Printable recipe:
THE DRESSING:
- 1/4 cup freshly squeezed lemon juice
- 2 Tbs Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 Tsp kosher salt
- 10 turns of freshly ground pepper (1/4 Tsp)
INGREDIENTS:
- 10-12 fresh cherry tomatoes
- 1 can of solid tuna in oil
- 1 cup sliced radishes
- 2 Tbs caper berries
- 20 small Cornichon pickles
- 3/4 cup green olives
- 4-5 Pepperoncini peppers
- 3/4 cup black olives (Kalamata)
- 3/4 sliced pickled red peppers
- 4-5 artichoke heart quarters
- 3 sliced small cucumbers
- 8-10 shoots steamed asparagus
- 1/4 lb steamed green beans
- boiled baby potatoes
- 2 halved boiled eggs
0:09 - Start with whisking together the dressing ingredients and set apart.
1:01 - Arrange Niçoise salad ingredients on a big platter for a colorful look. Drizzle with the dressing and sprinkle some kosher salt and freshly ground pepper.
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