我读了一本新小说，该玛戈事理, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded.
“The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels bathed in white wine and garlic sauce.”
Because I buy and read books completely blind — I don’t like reading reviews or even the backs of books or I find I’m always waiting for [something that is mentioned that’s not a spoiler, sure, but still a thing I now know will happen and I only want to know when] and it’s not as fun. I also didn’t know anything about the author,早苗勒莫瓦纳going in and hadn’t realized she is, in fact, a Food Person, a former cookbook editor from Phaidon and Martha Stewart. No wonder every time a character cooks, you want to be in the kitchen with them. After I mentioned on Instagram how much I’d enjoyed the book, Lemoine emailed me to ask if I’d like recipes for any of the dishes mentioned. A real recipe from a fictional character? Is it too奇异的？更具挑战性的克拉芙缇之间选择具有焦糖梨（上图）和其他的菜，但最终它是番茄的赛季，我没有机会反抗配方这段话的后面，这就像声音的唯一的一种八月我想有：
“For dinner Mathilde made a tomato tart with fennel salad. She had bought the tomatoes at the market and they spilled juice onto the cutting board as she sliced them open. She always made her own crust and shaped it like a true pâtissier, leveling off the edges until it was flush against the mold. Beneath the tomatoes, she added a layer of parsley pesto and grated cheese.”
我用的传家宝西红柿但你并不需要 - 我在这里尝试限制我大惊小怪了传家宝，反正，因为它感觉像圣徒传 - 任何良好的田间生长的番茄会工作，甚至更小西红柿，减半或切片。Inspired by Mathilde, I did indeed make my own crust and leveled off the edges, but I won’t tell anyone if you use a storebought crust or sheet of puffed pastry instead (for the latter, I’d bake it flat, as we do这里). The result is exactly as good as it sounded in the book, an abundantly flavorful, very summery light meal. We had it with a green salad with a vinaigrette I snuck a spoonful of mayo into, also inspired by Mathilde, but next time I’m going to make my favorite fennel salad — do you want the recipe? anyone? (I always get tumbleweeds when I talk about fennel, it’s okay, sigh, more for me.) However you serve it, I hope you love it as much as we have for lunch this week.
Six months ago:翩飘香
两年前：Foccacia Sandwiches for a Crowd
Three years ago:黑莓，蓝莓面包屑饼
Four years ago:夏季Squash Pizza,桃梅尔巴冰棍和Chile-Lime Melon Salad
Five years ago:覆盆子碎冰
七年前：Charred Corn Crepes,突发番茄加莱特玉米和西葫芦andStrawberry, Lime, and Black Pepper Popsicles
Eight years ago:粉红柠檬水酒吧and烧焦的胡椒牛排酱
Ten years ago:每天巧克力蛋糕andZucchini and Almond Pasta Salad
Eleven years ago:芦笋香肠和面包丁andSour Cherry Slab Pie
Twelve years ago:哈密瓜莎莎and梅花库亨and烤胡萝卜和鳄梨沙拉
十三年前：夏季Pea and Roasted Red Pepper Pasta Salad
Fourteen years ago:韦沃斯Racheros,蓝莓面包屑酒吧,Napa Cabbage Salad with Buttermilk Dressing和快速西葫芦炒
Mathilde's Tomato Tart
- 13/4 cups (230 grams) all-purpose flour
- 1/2 teaspoon coarse or kosher salt
- 1small garlic clove
- 1cup (15 grams) basil leaves, loosely packed
- 1tablespoon smooth Dijon mustard (double if it you like mustard; skip if you don’t)
For the crust (pâte brisée)
For the filling
Bake shell:Preheat the oven to 375ºF with rack in center. Place the tart pan on a rimmed baking sheet. Weigh the crust down with parchment paper and pie weights, dried beans, or rice (that you don’t plan on using for anything else). Bake crust for 20 minutes. Remove parchment and weights. If there are any cracks or breaks, you can patch with the remaining dough. Bake for 5 minutes more. Remove from oven and let cool.
Make the filling:同时，代替番茄上的镶边烤盘切片和轻轻撒上盐。
Do ahead:You can make the dough a few days in advance and refrigerate. You can also bake the crust one day and make and bake the filling another, as I did. Leave at room temperature; no need to wrap. Leftovers of the finished tart keep in the fridge for 4 to 5 days.