Provencal-Style Tomato & Goat’s Cheese Tart

tomato tartI love savory French tarts and quiches, but to be honest, most of the time these days, I have been resorting to ready-made dough. I hear most French do it too (which eases my guilt, slightly). When I have the time and want to make the effort, however, nothing beats making my own pastry, that’s for sure.

The following recipe is made with ready-made and 100% French pastry dough from BioBleud, a company from Bretagne that specializes in organic, ready-made doughs, crêpes, blinis and pancakes. Unlike other doughs, this one has a rich, nutty flavor and a more substantial bite.
I literally made the tart in a matter of minutes. With a green salad, it is a great weekday meal or an easy weekend lunch. PS: Feel free to use normal tapenade, pesto or even mustard instead of the truffle tapenade.

Provencal-Style Tomato & Goat’s Cheese Tart
Serves 4

  • 250g ready-made pastry dough
  • 2 tbsps truffle tapenade
  • 4 medium tomatoes, thinly slices
  • 100g soft goat’s cheese, in small pieces
  • fresh thyme
  • fleur de sel and freshly-ground pepper

Preheat the oven to 190C. Roll out the dough and place it on a baking sheet lined with baking paper. Some ready-made doughs come with their own baking paper, which is very handy! Prick the surface of the dough with a fork and spread with the tapenade, or pesto or mustard. Divide the tomatoes and the cheese over the dough. Scatter with the fresh thyme and season with salt and pepper. bake the tart 20-25 minutes and serve warm.

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