Recipe for Roast Tomato Tart with Goat’s Cheese
Gary and Jane Langton · Lunchtime Meals · Provencal Recipes · TasteThis savoury tart “sings” of Provence with local tomatoes and goat’s cheese. It is delightful treat to be served anywhere for certain, but exceptionally wonderful to find it on the menu in the charming B&B where you are staying. Sample this Roast Tomato Tart and other delicious creativity at Mas d’Augustine, a luxurious Chambres d’Hôtes located near to Uzes.

Roast Tomato Tart with Goat’s Cheese
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.
Ingredients
- 3 tbsp olive oil
- 2 large shallot(s) finely chopped
- 1 large garlic clove crushed
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tsp ground cumin
- 1 tbsp white wine vinegar
- 5 tomatoes really ripe, peeled and quartered
- 1 package puff pastry ready-made
- 6 plum tomato(es) sliced in thick slices
- 1 goat cheese log
- 1 egg beaten for glazing
Instructions
- Preheat the oven to 220C.
- Heat the oil in a saucepan and very gently sauté the shallots and garlic.
- Season with salt and pepper and add the cumin.
- Add the white wine vinegar and simmer until the volume has reduced by half.
- Add the peeled tomato quarters, cover the pan and simmer until you have a nice thick relish (about 30 mins)
- If the pastry is not pre-rolled, then roll it out to ½ cm thick.
- Cut out 6 rounds using a 12 cm pastry cutter.
- Then carefully cut an inner circle with a 7 cm pastry cutter, but do not cut all the way through.
- Prick the centre with a fork to stop the middle rising.
- Spread a tablespoon of the relish in the centre of each pastry round and place two plum tomato slices on top.
- Brush the borders of the tart with the beaten egg.
- Bake in the oven for 15 minutes until the pastry is golden and crisp.
- While the tart is in the oven baking, slice the goat’s cheese log into 6 thick slices, drizzle with honey and place under a hot grill to melt and slightly brown.
- To serve, place a slice of melted goat’s cheese on top of each tart, add a small portion of salad leaves tossed in a light vinaigrette and drizzle with balsamic glaze.
Tried this recipe?Let us know how it was!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
June Events in and around Aix-en-ProvenceRelated Provence Articles
Quick Appetizer Zucchini Tart
February 8, 2016
This recipe I call "Jacques Zucchini Tart." It is the perfect appetizer - think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed …
Lemon Tart A Fine Sweet Sour Balance
October 27, 2016
This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt. …
Lemon Meringue Tartlets Dessert from Provence
June 29, 2015
What could be better than a bite-sized flavour combination of sweet and tart squeezed into tiny lemon meringue tarts? Below, Gilles Conchy, the Provence Gourmet, shares his recipe for these little treats. If you are interested in cooking classes and learning traditional Provencal meals, contact Gilles to learn about his classes. Image Credits: All photos …
A Savoury Chicken, Leek and Ham Pie
November 1, 2017
Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.…
No Comment