Tomatoes Fribourg Style Tomates Fribourgeoises Recipes
TOMATOES FRIBOURG STYLE (TOMATES FRIBOURGEOISES)
The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash and halve tomatoes.
- Scoop out most of the flesh and discard liquid and seeds.
- Sprinkle each tomato half with 1/2 tablespoon brown sugar.
- Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
- Stuff each tomato with equal amounts.
- Dot each with a little butter.
- Place into a well-greased, shallow baking dish and bake for 10 minutes.
- Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
- Remove, sprinkle with remaining green onion and serve.
Nutrition Facts : Calories 214.7, Fat 7.3, SaturatedFat 4.2, Cholesterol 24.4, Sodium 392.2, Carbohydrate 29.1, Fiber 2.8, Sugar 10.8, Protein 8.9
TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)
Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.
Provided by Snackybits
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
- Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
- Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 33.8 g, Cholesterol 19.6 mg, Fat 24.9 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 8 g, Sodium 754.2 mg, Sugar 6.3 g
BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)
Looking for something to use up a few fresh tomatoes, and this surfaced. Have yet to try it but am posting it for the Zaar World tour. Would be perfect with roast meat or chicken.
Provided by LAURIE
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Cut tomatoes in half crosswise amd place on foil lined baking sheet.
- Mix crumbs, garlic, parsley, salt and pepper.
- Spoon over the tomato halves.
- Drizzle generously with olive oil.
- Bake at top of oven for 8-10 minutes until lightly browned.
- Serve at once, garnished with parsley.
- Can be made ahead and baked quickly while you are carving the meat.
Nutrition Facts : Calories 85.5, Fat 7, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.4, Fiber 1.3, Sugar 2.5, Protein 1.2
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