The flavors of the last summer meals in the Mediterranean
Par Nolwenn Quiot-Ducarre
September is a season like no other in the South. The days remain sun-drenched, the markets are still brimming with flavorful tomatoes, and meals happily stretch out on the patio. It’s the perfect time to savor the last flavors of summer before fall arrives.
To celebrate this special time of year, we’re sharing a simple, elegant, and hearty recipe: a thin-crust tart with heirloom tomatoes, creamy burrata, and homemade pistou. This seasonal dish puts the ingredients front and center and pairs naturally with our A Ceux qui Rêvent – AOP Côtes de Provence Sainte-Victoire Rosé 2024 – Organic Wine. Its mineral freshness, delicacy, and lovely length perfectly complement the Mediterranean flavors of this recipe.
✨ The signature ingredient: heirloom tomatoes
Red, yellow, green, or black, heirloom tomatoes are one of the last treasures of late-summer markets. More fragrant and less acidic than standard varieties, they bring a true richness of flavor that elevates even the simplest recipes.
Paired with the creaminess of burrata and the freshness of homemade pistou, they create a dish that smells like Provence.
🛒 Ingredients (serves 4)
For the tart
- 1 sheet of pure butter puff pastry
- 4 to 5 heirloom tomatoes of different colors
- 2 burratas
- 2 tablespoons of whole-grain mustard
- A few black Nyons olives
- Fleur de sel
- Freshly ground pepper
For the pistou
- 1 bunch fresh basil
- 1 clove garlic
- 40 g grated Parmesan
- 6 cl extra virgin olive oil
- A few pine nuts (optional)
For garnish
- Baby arugula leaves
- Lemon zest
- A few basil leaves
👨🍳 Preparation
Preheat the oven to 190 °C.
Unroll the puff pastry onto a baking sheet lined with parchment paper. Prick it lightly, then spread a thin layer of old-fashioned mustard, leaving a border of about two centimeters.
Slice the tomatoes into thin rounds and arrange them evenly on the pastry. Season lightly with salt and pepper, then bake for 30 to 35 minutes, until the pastry is golden brown.
Meanwhile, prepare the pistou by blending the basil, garlic, Parmesan, and olive oil until smooth.
Once out of the oven, let the tart cool for a few minutes before topping it with the burrata, torn into pieces. Add a few spoonfuls of pistou, the olives, lemon zest, baby greens, and finish with a few fresh basil leaves.
Serve immediately, accompanied by a lightly dressed green salad.
🍷 Our wine recommendation
This recipe brings out the full character of our A Ceux qui Rêvent—AOP Côtes de Provence Sainte-Victoire Rosé 2024—Organic Wine.
Its mineral freshness perfectly balances the creaminess of the burrata, while its notes of fresh fruit enhance the sweetness of the heirloom tomatoes and basil. A pairing of great finesse, evoking long late-summer evenings on the Mediterranean coast.
“Some recipes don’t set out to impress. They simply celebrate the finest seasonal ingredients. That’s where the most beautiful pairings are born.”
