Gary and Jane LangtonLunchtime MealsProvencal RecipesTaste: Food & Drink

Recipe for Roast Tomato Tart with Goat’s Cheese

This 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.

Tomato and Goat's Cheese Tart #Recipe @MasdAugustine
Roast Tomato Tart with Goat’s Cheese
Print Recipe
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.
Servings Prep Time
6 small tarts 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 small tarts 15 minutes
Cook Time
50 minutes
Tomato and Goat's Cheese Tart #Recipe @MasdAugustine
Roast Tomato Tart with Goat’s Cheese
Print Recipe
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.
Servings Prep Time
6 small tarts 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 small tarts 15 minutes
Cook Time
50 minutes
Ingredients
Servings: small tarts
Instructions
  1. Preheat the oven to 220C.
  2. Heat the oil in a saucepan and very gently sauté the shallots and garlic.
  3. Season with salt and pepper and add the cumin.
  4. Add the white wine vinegar and simmer until the volume has reduced by half.
  5. Add the peeled tomato quarters, cover the pan and simmer until you have a nice thick relish (about 30 mins)
  6. If the pastry is not pre-rolled, then roll it out to ½ cm thick.
  7. Cut out 6 rounds using a 12 cm pastry cutter.
  8. Then carefully cut an inner circle with a 7 cm pastry cutter, but do not cut all the way through.
  9. Prick the centre with a fork to stop the middle rising.
  10. Spread a tablespoon of the relish in the centre of each pastry round and place two plum tomato slices on top.
  11. Brush the borders of the tart with the beaten egg.
  12. Bake in the oven for 15 minutes until the pastry is golden and crisp.
  13. 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.
  14. 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.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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