Fresh Summer Flavours in a Tomato Goat Cheese Tart
My summer in Provence is defined by fresh produce and sunny, warm days. In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad and a glass of chilled rosé, it’s a lovely light lunch. Enjoy!
Fresh Tomato Goat Cheese Tart
- 1 1/2 cup Flour
- 1/2 cup cold butter cut in cubes
- 1/2 tsp Salt
- 1 large Egg
- 2 tbsp Water
- 1 tbsp Dijon Mustard
- 2-3 large Ripe tomatoes sliced
- 2 tbsp olive oil
- 250 g Goat cheese crumbled or sliced
- Salt and Pepper to taste
- 1 1/2 tbsp Lavender Honey
- basil leaves for garnish
- Preheat oven to 425F.
- In a large mixing bowl, place flour and salt.
- Mix in butter by pinching between fingers until the texture becomes like coarse oatmeal.
- Make a well in the centre of the mixture and add the egg and water.
- Bring dough together, not over mixing.
- Wrap and place in refrigerator for 15 minutes to rest.
- Slice tomatoes and basil and set aside.
- Once dough is rested, roll out dough to 1/8 “ on a floured surface.
- Transfer to tart pan with removable bottom and trim off excess dough.
- If making a “galette” style tart, roll out dough to 1/8” in a large circle.
- Transfer to a parchment lined baking sheet.
- Spread an even layer of mustard over the base of the tart.
- Allow to sit a few minutes to dry out.
- Arrange tomatoes over the mustard in a single layer, then drizzle with olive oil (and honey if using).
- Sprinkle over fresh herbs, salt and pepper.
- Layer goat cheese on top.
- If making a “galette”, gather the edges to envelope the contents.
- Bake for 20-30 minutes, or until dough is baked and tomatoes are tender.