for a round tart mould Ø28cm
Make the pastry
Use a hand whisk to mix the flour and butter together. Dissolve the salt and sugar into the milk, then add the milk to the flour and butter. Next, add in the egg yolk until you get a smooth paste. Don’t “overwork” the mixture.
Leave the pastry to rest for at least 2 hours in the fridge.
Roll the pastry out until it’s about 3 mm thick, then line your tart dish with it.
Make the chopped tomato mix
Peel the tomatoes: remove the stalk and make an incision. Immerse the tomatoes in boiling water for a few seconds, then plunge them into ice water. Remove the skin.
Cut your tomatoes in two, then remove the seeds.
Finely chop up your tomatoes with a knife.
Heat the olive oil and add the tomatoes. Season, then let the mixture cook until all the water has evaporated.
Make the topping
Chop the courgettes and aubergines into 1 cm-thick rounds.
Fry them separately in olive oil to precook. Season with salt and pepper.
Chop your cocktail tomatoes into rounds the same size.
Put together your tian tart
Add the chopped tomato mix to your blind-baked pastry.
Make a rose pattern by overlaying the vegetables on top of the chopped tomatoes.
Put your tart in a pre-heated oven at 160°C (320°F)for 10 mins until just before you serve.
Drizzle with a little olive oil and a few fresh herbs as the finishing touch.
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.