Following Spicerer Tung’s recent trip to Marseille
(for food research and football!), this month’s free sample is a classic blend of herbs from the region, known as HERBES DE PROVENCE SEASONING.
Our version includes the usual suspects such as thyme, rosemary and oregano, as well as the less familiar savory, lemon thyme and lavender ﬂowers, to make a distinctive blend that works well mixed with oil to make a marinade for chicken, lamb or Mediterranean summer vegetables.
Here we’re using them to make a tomato tart for a fantastic light summer supper.
Herbes De Provence Tomato Tart (serves 4)
- 750g small tomatoes
- 1 sheet of ready rolled puff pastry
- 1 small egg
- 1 tbsp olive oil
- green salad for 4 to serve
- Pre-heat the oven to 190 deg C/gas mark 5.
- Lay the pastry out onto a baking sheet and lightly score about 1 cm in from the edge of the pastry, making sure you don’t cut all the way through. Lightly score the inner rectangle a few times.
- Brush the egg all over the pastry
- Mix the tomatoes with the Herbes de Provence and the 1 tbsp of olive oil.
- Lay the tomatoes on the inner rectangle of pastry skin side down.
- Bake in the oven for 25 minutes or until the pastry is crisp, golden and puffed up around the edges and the tomatoes have broken down and started to brown.
- Serve with a crisp green salad on the side.
Want some more Herbes de Provence?
Click the link below so grab some while stocks last!