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
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 lettuce
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.
Contact us using the form (below) to book a Provence Gourmet Class:
Error: Contact form not found.
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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
Homemade French Lemon Tart to Beat the Blues
Meyer Lemon Pie a Slice of Sunshine
Pissaladière a Delicious Flatbread Recipe from Provence
Delicious Fried Squash Blossoms with Fontina
No Comment