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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
Easy Recipes for Side Dish Gratins
September 15, 2015
The Provence Gourmet shares his recipe for two simple side dishes: gratins made with tomatoes and potatoes. If you are interested in cooking classes and learning about traditional Provencal meals, contact Gilles (Provence Gourmet) to find out about his classes. Easy side dishes to accompany roasted meats or fish or even just a green salad …
Easy Tart Provencal Pears and Chocolate
November 8, 2017
This is a really easy recipe for a scrummy chocolate tart and the addition of the pears offsets the richness of the dark chocolate. Better still, the whole dessert can be prepared the day before and kept in the fridge.…
Savoury Leek and Goat Cheese Tart Recipe
February 22, 2021
French bakers have perfected tarts in both sweet and savoury versions. The combination of leek and goat cheese is a creamy delight in this recipe. This tart is perfect for a lunch dish with a green salad or served in bite-sized pieces as an appetizer. We used goat cheese in this recipe, as it is …
No Comment