recipe comes from a book entitled The Nouvelle
Cuisine by Jean and Pierre Troisgros. Who are
the Troisgros brothers? That is best answered
from the cover of the book (published in 1977
and translated into English in 1980):
in a country famous for its great chefs, Jean
and Pierre Troisgros are outstanding. Two of the
most talented chefs at work in France, they are
members of the three-star elite that created the
nouvelle cuisine. Their restaurant at Roanne,
near Lyon, has been called the most natural of
all the great French restaurants - a place where
the magnificence of the haute cuisine goes
hand in hand with a convivial atmosphere which,
like the brother themselves, exudes warmth and
Troisgros died in the 1980s but the family tradition
goes on - to visit the Troisgros web site <click
3 medium tomatoes (100g each)
2 tbsps virgin olive oil
180g cheese, Fourme du Cantal or Cheddar
1 tbsp tarragon mustard
salt and pepper
out the pastry into a round 26 cm (10 inch)
in diameter. Place about 20 cm (8 inch) flan
ring on a lightly moistened baking sheet and
lower the pastry over the centre of the ring.
Cut off the extra pastry round the edges with
the rolling-pin. Press the pastry down into
the corners of the ring so that it does not
break when you take it out, and pinch up the
edges. Lightly prick the base with the point
of a knife and keep in a cool place.
the tomatoes across into rounds 1 cm (1/2 inch)
thick and discard the top and bottom slices.
Taking care not to break them, remove all the
pips carefully from each slice. Arrange on a
plate, season with salt and pepper and coat
with olive oil. Leave them to marinate for 15
minutes, turning them over two to three times.
the rind and cut the cheese into slices 6 mm
(1/4 inch) thick.
the oven to 180ºC / 350ºF. Spread
the mustard over the base of the tart, cover
with the cheese and arrange the tomato slices
prettily on top. Sprinkle the tomato marinade
over all. Bake for 20 minutes in the oven.
the flan rest for 15 minutes, to allow the filling
to set a little, slide it onto a round plate,
removing the ring, and cut into four. The flan
is best eaten lukewarm, as it will be after
resting for 15 minutes although you can serve
it hot straight from the oven.
and Pierre Troisgros