AppetizerLunchtime MealsPaula KaneProvencal RecipesTaste

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!

Tomato Goat Cheese Tart @ATableenProvence

Fresh Tomato Goat Cheese Tart

This easy-to-make tart combines flavourful tomatoes and tangy goat cheese in a pretty shape.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 4 people



  • 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.
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Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence. Recently she launched an online magazine —Olive + Sweetpea— dedicated to all things she is passionate about: food, wine, travel, home and women trailblazers.

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