Summer goes with savory pies, especially tomato ones, but every year, it’s the same story. After baking, the juice from the tomatoes turns the dough into a soft and spongy base, ruining all the crispness of your beautiful puff pastry or shortcrust. Rest assured: the chef Christophe Michalak has found the parade and it relies on a single ingredient that most of us already have in our kitchen. The secret trick is Parmesan. Here’s how!
Why Your Tomato Tarts Always End Up Soaked
The scenario is (almost) always the same. We lay out beautiful slices of seasonal tomatoes on dough that is still raw or just prebaked, then head to the oven. A few minutes later, disappointment: the bottom has absorbed all the juice released by the tomatoes during baking. The base becomes elastic, far from the crispness we were seeking at the start. And the problem doesn’t come from the dough itself, but from the moisture of the tomatoes which has no barrier to absorb it.
The Anti-Moisture Gesture the Pastry Chef Uses on All His Summer Pies
His solution, revealed in a video on Instagram, consists of dusting a thin layer of grated Parmesan directly on the dough before laying the tomato slices. The cheese acts as a “sponge” that will thus capture the juice of your favorite summer fruit, preventing the dough from soaking up water. A quick gesture but incredibly effective to keep a nicely crunchy base until the last slice!
The Step-by-Step Recipe to Reproduce It at Home
Everything begins with the base: Christophe Michalak rolls out a rectangle of croissant dough (or puff pastry if you prefer) between two sheets covered with parchment paper. This trick keeps the dough from losing its neat and regular shape during cooking rather than puffing up haphazardly. The chef proceeds with a bake at 170°C for about 45 minutes, until a beautiful golden color is achieved, then lets it cool on a rack to avoid moisture.
Next, the chef applies his method: he will then brush the baked dough with mustard and then generously dust with grated Parmesan. It is this layer that will absorb the juice from the tomatoes and prevent the sponge effect that caused us so many headaches. For the topping, Christophe Michalak goes for varieties of heirloom tomatoes for a colorful result and richer flavors. Yellow Pineapple tomato, Red Beefsteak, Green Zebra… He evenly distributes slices of all colors for a look as striking as it is appetizing!
View this post on InstagramA post shared by Christophe Michalak Perso (@michalakchristophe_perso)
The finishing touch that changes everything
To complete the topping, the chef adds small mozzarella balls and fresh basil leaves. A drizzle of olive oil, a twist of black pepper and a generous sprinkle of smoky paprika also enhance the whole ensemble! Finally, and not least, Christophe Michalak shares his final finishing touch before serving: a good homemade pesto made on the spot. To make it, simply blend a good handful of fresh basil with a bit of Parmesan, a clove of garlic and a splash of olive oil. The chef’s final secret is to incorporate an ice cube into your blender so that the basil stays bright in color and doesn’t oxidize too quickly.
What to Remember for a Tomato Tart That’s Always Crispy
The simple gesture to reproduce with any dough and any variety of tomatoes is therefore to interpose a layer of grated Parmesan between the dough and the topping to absorb the moisture before it can cause damage. This trick requires neither professional equipment nor extra time in the kitchen, but we guarantee it will radically change the final texture of your favorite tart. A sure-fire way to perfectly nail your next savory tarts this summer!
