During my recent visit to France I decided to try a simple traditional French recipe “Tarte à la tomate et au chèvre ” My host was a little unsure how traditional adding grated cheese was but it certainly added flavour and a new “take” on this traditional recipe.
I really enjoy food shopping in France as the quality and choice of fresh fruits and vegetables along with the most amazing selection of “smelly” cheeses and array of cooked meats (compared to Portugal) can only be described as a “foodies” paradise. The bread is heaven and the pastries and handmade dainty chocolates are bliss!
How can the French women stay so slim when there is such a gastronomic orgy of food on offer?
Tarte à la tomate et au chèvre (Tomato and goats cheese tart)
Ingredients
1 packet of short or puff pastry. (precut into a circle)
6 tomatoes (enough to cover the pastry)
Goats cheese (optional)
Grated cheese (optional)
French mustard
Salt & Pepper
Herbes de Provence (mixed Herbs or other to taste.
Method
– Place pastry on a tray or in a quiche dish. The tart tin I used was not non-stick so I lined with cooking paper before adding the pastry
If using a flat tray rather than a quiche dish roll the edges of the pastry to form a little decorative ridge to prevent excess juice from tomatoes spilling over on to the tray.
– Slice the tomatoes across the equator and remove pips and excess juice. Reducing the excess moisture from the tomatoes help to prevent the base of the tarte from becoming too soggy
– Spread 3 teaspoons of mustard over the pastry (more if required).
– Arrange the sliced tomatoes in the pastry base.
– Slice the goats cheese into thin slices (or crumble) and place on top of tomatoes
– Sprinkle with grated cheese- Season with pepper and herbes de Provence to taste
– Cook in the oven at 180 degrees (or as per pastry instruction) for approx 30-40 minutes or until pastry is golden
Serve hot or cold with a crisp green salad.
Despite removing the pips and juice from the tomatoes I found the pastry a little “soggy” near the centre of the tarte. I am going to try this recipe again but blind bake the pastry case first. Any other suggestions please?
I am also going to try other combinations such as courgette, aubergines, red peppers etc What combinations do you fancy?
Piglet in Portugal 
I must say, that looks delicious! Unfortunately, though I am a big fan of foreign food, I can never recreate the experience in my own home, because I sometimes just can’t find all the ingredients. I’ll put these on my list, and the next time I go grocery shopping, I’m going to see if I can find these things. Hopefully I’ll be able to.
I think French women stay so slim because of the speed of their walking. Did you notice how fast they walk?
Ashley, aka TheEverydayMuser
http://www.theeverydaymuser.wordpress.com
LikeLike
Finding the equiv ingredients in Portugal is often difficult so I know what you mean. It’s not that the ingredients are not sold here, but I have to translate everything first!
LikeLike
Ah, that looks AMAZING! Will def be trying it out!
LikeLike
That looks so delicious!! Thanks for the recipe! Obrigado!
LikeLike
I enjoy reading those pages . It’s really knowledgable and lovely.
I would rather go to there to be honest! H aha
LikeLike
This looks like some great basic flavors creating something delicious. Yum.
LikeLike
Huuummm this tarte is so good and so simple to cook too ! 🙂
I used to cook quite often “une quiche aux légumes”, that is really simple to do. As vegetables I used to cook, courgettes, red pepper, aubergines, “oignons” before put them in the quiche…
It’s quite difficult for me to explain it… oh and I always used home made Olive’s oil !! 😉
LikeLike
Perhaps you should post it to your blog and we could try it!
LikeLike
Oh my, I won’t let my spouse read your post—he lived in France when young. Your descriptions of fresh food and bread and pastries might have us on the next plane out of Alaska! And I’m just not ready to travel. Not afraid of flying—just afraid of travel now.
You’re so cosmopolitan. Any advice?
Jan
LikeLike
Hi Jan,
No I am not really cosmopolitan my family are just scattered. I am actually a bit of a homebird “virtual travel” looking at other peoples blogs is far easier and less stressful than wondering if you flight is going to be delayed or cancelled due to adverse weather conditions or strikes!
I have to confess I do love the food in France it’s a real passion with the French. 🙂
LikeLike
That looks scrumptious. You make my tummy growl. lol
I sure am enjoying your Foodie Friday challenge, your recipes and photos are fabulous! 🙂
LikeLike
Hi EC
My family were getting a little cross with me while I was trying to take the pictures as they were all sitting at the table waiting to eat!
LikeLike
My mouth’s watering from the picture alone Piglet! Sounds delicious.
– Papa Joe
LikeLike
Try it Papa Joe its so easy to cook!
LikeLike
Congratulations on inspiring me to buy puff pastry next time I go to the store. It’s been a long time. This recipe looks divine – thank you for sharing!
LikeLike
Please don’t forget to let us know how it turned out! I think the pastry I used in France was shortcrust.
LikeLike
PiP, Looks and sounds tasty! The blind bake should definitely help so it doesn’t get soggy. “Smelly” cheeses usually taste pretty good! 🙂
LikeLike
Yes, the smelly cheese taste great but they stink the fridge out!
LikeLike
I can’t wait to try this, PiP! It looks like it tastes wonderful. It’s sort of like a pizza, only French.
As for the French women staying so thin, I’ve always read that they eat very small portions. My problem is, when something tastes so good, I want to eat more than a small portion!
~ seashell
LikeLike
Tis true seashell – they nibble round the edges rather than “gorge” the whole lot!
LikeLike