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french tomato tart

french tomato tart

one of the things i love about summer in new york are the beautiful heirloom tomatoes that fill the market stalls. last summer i went through a phase of making us this easy, french classic - tomato tart. and now that time of year has rolled around i’m so excited to be making it again. it is everything i love about european cooking, minimal but high quality and fresh seasonal ingredients made with love <3


  • 5 heirloom tomatoes (the best you can find)

  • puff pastry

  • 3-4 tbsp dijon mustard (i like to use maille)

  • 1 tbsp herbes de provence

  • 1/2 cup of fresh grated parmesan cheese

  • 1 cup low moisture mozzarella

  • fresh basil

  • olive oil

  • salt and pepper


1 / thaw puff pastry according to packet instructions and roll out onto parchment/baking paper into a rectangle to fit your baking tray and fold the edges in about 1 inch

2 / poke some holes in the pastry with a fork, place on baking tray and bake in preheated 400 degree oven for 15 minutes

3 / take pastry out of the oven. the pastry has probably risen a little bit so use a wooden spoon or something to gently push down and take the air out

4 / spread mustard, mozzarella, sliced tomatoes, parmesan, herbes de provence, salt and pepper and drizzle olive oil (get creative and make it your own tomato tart masterpiece!) bake in the oven for about 40-50 minutes, until pastry is golden! serve with fresh basil on top and a little extra drizzle of olive oil ;)

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a day at coney island

a day at coney island