Wine Club Recipes

Fresh tomatoes, swiss cheese and anchovies beg for a crisp, fruity, delicate wine like the Domaine Sainte Eugénie Corbières Rosé. A perfect end-of-summer wine/food pairing. 

FRENCH TOMATO TART:

1 1/2  cups flour

1/2  cup  butter

1  large egg

4  firm-ripe tomatoes (about 1 1/2 lb.)

2  Tbsp.  Dijon mustard

2  cups  (1/2 lb.) shredded Swiss cheese

3  Tbsp.  olive oil

3  Tbsp.  tomato paste

3  Tbsp.  chopped shallots

1  clove garlic, minced

2  tsp. thyme

2  tsp.  chopped fresh marjoram or 1 tsp. dried marjoram

1  tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano

8 canned anchovy fillets, drained

6  to 8 Niçoise or Kalamata olives, pitted

Salt and pepper

CRUST: Preheat oven to 325°. In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough just holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim. Bake until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven).

FILLING: Cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends. Remove baked crust from oven and turn oven to 400°. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups of the cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses. Sprinkel with salt and pepper. In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes. Bake until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim and serve while warm.