Salade Nicoise Slab Tart! In Partnership with Maille and Silpat

Salade Nicoise Slab Tart

It's funny how refinement of a palate can mean embracing the more rustic side to food. When I first began cooking, I thought that French food was a paradigm to strive towards. I realized that the food I still loved most was uncut edges and cracked tops. In some ways, it's a lack of stress in baking, a lackadaisical approach to the homemade that still intrigues me. It's the extra butter, the egg wash that tans, and the layers of hearty flavors that I gravitate more towards.

Recipes like this are more my style, and I learned that through the trial and error of hubris and pretension when it comes to cooking.

I look to the Midwestern casseroles my mother made, how economical and in different shades of cheddar cheese and golden potatoes. I think of how they stayed on the oven top to be picked at throughout the day with fingertips and by the forkful. I think about how natural it was to look at food for how it felt and not what it always looked like. If that was a lesson my mother taught me, it was in the space between conscious need and survival instinct: get dinner on the table and get laundry done and go to sleep for tomorrow.

So I've taken what came so natural to me and added a few French elements and came up with this tart - cracked and rustic and good throughout the day. With the help of Maille and Silpat, it was an instant hint when the in-laws came over to help with yard work this weekend and I remember how far we've come together, my partner and I.

Salade Nicoise Slab Tart

Salade Nicoise Slab Tart

Ingredients:

  • 2 medium-sized Yukon Gold or similar potato
  • 15-20 green beans
  • 2 eggs + 1 for egg wash
  • 1/4 cup oil
  • 1/2 TB lemon zest
  • 2 teaspoon Maille mustard (I used their acacia honey and orange blossom for a brighter flavor against the fish)
  • 5 cornichon, minced (Here I used their Cornichons with cayenne chili for some heat)
  • 1/2 TB shallot or garlic (or a combo), minced
  • 2 cans of high quality tuna, drained
  • 1/2 heirloom tomato, sliced
  • 2 sheets puff pastry, thawed

 

Directions:

  1. Preheat oven to 425*F and lay out your baking sheet with your Silpat 
  2. In a large pot of boiling salted water, simmer potatoes, green beans, and 2 eggs for 8 minutes
  3. Strain
  4. While those are boiling, whisk together oil, zest, mustard, cornichons, shallots/garlic until well blended
  5. Pour over tuna and stir
  6. Shell eggs when everything is cool to the touch
  7. Roll puff pastry out onto a floured work surface and lay a layer of green beans, then potatoes, egg, tuna, and tomato. Repeat with remaining ingredients, leaving about an inch margin
  8. In a small bowl, whisk together additional egg yolk with a TB of water and brush a bit around the edge of the bottom puff pastry
  9. Place second sheet on top, pressing edge with a fork and crimp a bit to keep its shape
  10. Brush top with more egg wash
  11. Bake for 30 minutes or until puffed and golden brown

 

Salade Nicoise Slab Tart
Salade Nicoise Slab Tart
Salade Nicoise Slab Tart
Salade Nicoise Slab Tart
Salade Nicoise Slab Tart
Salade Nicoise Slab Tart