Magical

evening. Two native indian flute players and makers brought their music to us. The picture is pixellated to protect their identity. I love the light in the picture. It reminds me of Rembrandt.

Here is the recipe for the tomato galette.

Tomato Pie / La Tarte à la Tomate


1 store-bought pie crust (here, we use a puff pastry, or "pâte feuilletée") 2 or 3 tablespoons of Dijon mustard
1 cup of shredded Emmental cheese (or Gruyère)
2 or 3 large tomatoes, sliced
Instructions:
Roll out the store-bought crust (if rollable). Make sure the crust base is pre-cooked or the tart may turn out doughey-bottomed... Slather mustard across the dough's surface. Sprinkle cheese over the mustard and set the sliced tomatoes across the top. Add salt, pepper, herbes de Provence and a filet or "swirl" of olive oil to taste. Cook the tomato pie in a 425°F oven for 20 minutes.


I made it with ready made croissant layered dough and then the temperature of 425 is a bit to hot, the dough burns. Later tried another one with zucchini and a ready made pie dough and that turned out better with that temperature.
underneath the veggies is Ricotta and some other grated cheese and any spices you like. dribble some oil over the veggies in the end.

Picture of the Zucchini Galette with some chanterelles in the extras