Appetizer Tomato, Olive and Goat Cheese Tarts
Appetizer · French Cooking Classes · Provencal Recipes · TasteThis appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing traditional Provencal recipes and some of his personal creations.
The tarts include a few easy steps, making the pastry shells, preparing the green olive tapenade, chopping tomatoes and the goat cheese topping. It’s not complicated, and the result makes for a lovely starter course with a green salad or a savoury bite with cocktails.
Tomato Olive Tarts - Appetizer
There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
Ingredients
For the Tomato Tart:
- 250 g (1 cup) flour
- 125 g (1/2 cup) Parmesan cheese grated
- 125 g (1/2 cup) melted butter
- 1 egg
- a pinch of Salt
- 3 heirloom tomatoes washed and chopped
- 2 tbsp Dijon mustard
- olive oil
- to taste salt and pepper
- a small bunch fresh thyme
For the Green Olive Tapenade:
- 350 g (2 cups) green olives pitted
- 50 g (2 oz) pine nuts lightly grilled
- a handful of fresh basil washed
- 1 can Tuna in oil drained
- 2 tsp capers
- 50 ml (1/4 cup) olive oil
- pepper
Topping and Serving:
- 2 rounds fresh goat cheese
- 2 cups Mixed Greens
Instructions
Prepare the Tart Shells:
- Mix the flour, parmesan cheese, butter, egg and salt all together until combined.
- Shape dough to the size of your molds (muffin tin or another pan).
- Bake 10 minutes at 350F° to brown slightly.
- Once out of the oven, spread 2 tablespoons of Dijon mustard on the crusts.
- Chop the tomatoes and put aside.
Prepare the Green Olive Tapenade :
- Taste an olive and if too salty soak them in a bowl of water for an hour.
- In a mixer, add the drained olives, tuna and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil and pepper.
- Mix it all together to form a paste.
- If the mixture is too dry add a little more oil.
Prepare the Tarts:
- Scoop the tapenade into your pastry shells.
- Add the chopped tomatoes on top of the tapenade.
- Drizzle with olive oil, add salt, pepper and thyme.
- Top with a piece of goat cheese.
- Put the tarts back in the oven for 25 minutes.
- Serve barely warm with seasonal lettuce.
Tried this recipe?Let us know how it was!
Contact us using the form (below) to book a Provence Gourmet Class:
Error: Contact form not found.
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Where to Eat Lunch in Aix-en-Provence?Related Provence Articles
Chocolate and Raspberry Towers for Dessert
December 21, 2020
This dessert recipe for Chocolate and Raspberry Towers was part of a 3-course gluten-free online class that I presented in September. The rest of the menu included panisse (chickpea fritters) served with fresh lemon, skewered grilled shrimp, roasted fennel and cherry tomatoes. In addition to recipes, I share plating techniques that I learned in a …
The Art of Food: Cooking Classes with Suzanne Kay in Provence
October 30, 2024
For the past 11 years, I have guided tours through Provence. One of my tours, Edible Provence, offers two (2) cooking classes. Last year, I was very disappointed with one of the cooking class instructors I’d been using and needed to find someone new. While browsing the internet, I landed on the website of the …
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
Fougasse the Provencal Version of Italy’s Focaccia
March 12, 2018
This recipe for Fougasse with Tomatoes, Olives, and Peppers is a hearty appetizer that your guests will love. Fougasse is a flat bread that you find in both sweet and savoury versions. …
No Comment