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)
1 packet of short or puff pastry. (precut into a circle)
6 tomatoes (enough to cover the pastry)
Goats cheese (optional)
Grated cheese (optional)
Salt & Pepper
Herbes de Provence (mixed Herbs or other to taste.
– 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?