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Appetizer Tomato, Olive and Goat Cheese Tarts

This 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.

Appetizer Tomato Olive Tarts Shells

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.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 people


For the Tomato Tart:

  • 250 g (1 cup) Flour
  • 125 g (1/2 cup) Grated parmesan cheese
  • 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


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.
    Appetizer Tomato Olive Tarts Shells
  • 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.
Keyword Goat Cheese, Olives, Tarts, Tomatoes
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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