25 years ago, Maïté revealed the secrets of her tomato and mozzarella pie in “La Cuisine des Mousquetaires” (FR3). A tasty recipe, quick to prepare and which requires only a few ingredients.
Landes cassoulet, duck breast, ham in a pot, chicken with garlic and herbs… From 1983 to 1997, Maïté and her partner Micheline unveiled the secrets of good local cuisine in the cult program The Kitchen of the Musketeers (broadcast on FR3 then France 3). If the cook, now 82, has disappeared from the small screen, her recipes will remain in the annals. This is the case with her tomato and mozzarella tart, which she presented to French viewers in 1994. ” It’s something good, it’s not shit », Says not without humor and with his outspokenness Maïté, while imitating Jean-Pierre Coffe. Still relevant, this quick-to-prepare recipe requires few ingredients and is ideal for a summer meal.
Here is the recipe for the tomato and mozzarella tart from Maïté and Micheline (The Kitchen of the Musketeers) :
- Shortcrust pastry (homemade is better!)
- 3 round tomatoes
- 1 to 2 balls of mozzarella, to taste
- A handful of bacon
- 1 tbsp of mustard
- Salt pepper
- A little dried oregano
- A few basil leaves
Preheat the oven to 200 ° C.
Butter a round mold. Spread the shortcrust pastry on it. Prick the dough with a fork.
Meanwhile, cook the bacon in a pan until golden brown.
Spread the mustard in the pie shell. Cut the tomatoes into thin slices, place them in the mold, leaving a little room for the mozzarella. Cut the mozzarella into slices and place them between the tomato pieces.
Season with salt and pepper.
Pour the bacon over the pie, then a good pinch of oregano and the freshly cut basil leaves.
Bake for 25 min.