A couple of weeks ago I was once again looking out for a fresh new book in the historical fiction section and I was surfing around aimlessly in Goodreads when I came across a fantastic German book from a new author in the scene.

The Bastard from Tolossa – the book title might sound harsh and don’t judge me for that – written by Ulf Schiewe is the story of a fictional crusader around 1100 A.D. I am not going to go into any details.

In the book we follow the hero from Tripoli (Lebanon) to his home near Narbonne in the french Mediterrané.

The city of Narbonne is approximately 2000 years old and lies near Toulouse – known as Tolosa in oldern times – and Perpignion.

Now what does this have to do with my mentioned Titel, Savory Summer Tart?

Some 10 years ago my family and I had visited this area of south France.

We used to go to France every July for 2-3 weeks to visit our family there.

Later on, instead of visiting the family in the north, we ended up enjoying the South of France more.

My most memorable holiday in my life happened in south France.

Not that I have any special memories in mind, no, what fascinated me and what was engraved in my mind forever is the environment there.

The landscape and live in general is fantastic.

The hot dry weather does me well, the people are just to sweet and the food… oh my the food!

Olives, wine, seafood, herbs, lavender, thyme, lemon,… yes they have all the food sins in the world over there.

So while I was reading my book I was drifting back in time, remembering the day when I tasted some of the best olives ever in a market near Perpignion.

Oh how much I wished I could show you the pictures we had made at that time.

You would be mesmerized alone by the landscape!

My father had clicked a beautiful snap of pink flamingos leaving the water plains, that picture never reached us after giving it for development, which was such a pity!

Therefore, remembering the good times in the South french Pyrénées-Orientales & Aude departments, I was inspired to bake a savory summer tart with thyme.

This herb can be found growing near the Pyrénées mountain chain and I remember encounting it several times while discovering the country there.

The aroma literally hits you in the dry afternoon heat!

I really wished I would still get some first class Olives from Creta in Goa, but the supply and the season is over for now until september.

Yet I would definitely suggest to throw in some quality black olives, which will enrich the recipe and your experience with my savory summer tart.

Savory Summer Tart

For the Short Crust Pastry:
200 grams flour

100 grams butter

pinch Salt

1 Tablespoon Water

For the Filling:

2-3 small shallots

2-3 Garlic pods

Olive oil to fry

1 egg

100 milliliter cream

1 teaspoon Thyme

1/2 teaspoon Marjoram

pinch Salt

pinch Pepper

Tomato slices

Start by making the short crust pastry.

Mix the Salt into the flour and crumble the soft butter into the flour, then add the water and form a neat dough Keep it to rest for 30 minutes in the fridge.

Roll out the dough and cut 1 big Tart or mini tarts.

Place them into the buttered mold and poke a couple of wholes into it.

Cover it with some cut out baking sheet and place some beans on top as weight.

Prebake for 10 minutes in the oven until the crust is cooked.

In the meanwhile chop your onion roughly and chop the garlic.

Fry both in a pan with oil for a short while until glossy. Keep to cool a bit.

In a bowl add the egg, cream, salt, pepper, thyme and marjoram and mix well.

Then continue to add in the fried onion and garlic.

Mix it all and pour into the previously baked short crust shells.

Place 1 or more sliced tomato pieces into the center.

bake for another 15 minutes in the oven at 180 Celsius.

Best enjoyed with a good wine and some lettuce vinaigrette salad.

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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