You really want the dough to be cold when it goes into the oven, so I like to place the whole rolled out crust into the freezer prior to assembling the tart. You want the dough to just come together. Of course, I’m really excited about replacing my old dingy kitchen. Arrange the slices of goat cheese evenly on top of the tomatoes. “Remember that awesome tomato and goat cheese tart I made a few years ago?” I said. Add into the mix fresh herbs, and you have cracked it for flavor and a perfect, simple and easy to make dish epitomizing the French way of cooking. ★☆ Save my name, email, and website in this browser for the next time I comment. This classic cheese and tomato tart is a beautiful appetizer, and it also works like a dream as a light lunch, even a supper dish if you add a green salad and a glass of good French wine. Remove some of the seeds and drain on paper towels if they are very juicy. I know, man. This Goats Cheese and Tomato Tart unequivocally proves the point. Two Years Ago: French Tomato + Goat Cheese Tart […], Your email address will not be published. This tart is about a combination of many hands, hard at work, and a love story high on a hill with a dairy goat or two. To make the dough, start by mixing the flour and salt together in a bowl. (I don’t say “to die for” anymore… too negative these days). One pairing is Chevre (goats cheese) and fresh, seasonal tomatoes. I pulled out the flour and was ready to start the crust, when Chaser walked in and asked me what I was doing. This will help make the crust extra flaky, and keep it from shrinking while it bakes. Step 5 – Bake for 15 minutes. To brown the cheese, set the tart under the broiler for about 2 minutes. Don’t try pulling this recipe out in the dead of winter when the tomatoes are blah at best. In a microwave safe bowl, melt the butter in 30 second increments until just melted. This is important for the success of the dish. This way, you’ll avoid winding up with a soggy crust and watery filling. Lightly butter a 10-inch tart pan with a removable bottom and set aside. Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty. ok. Well, do you need to use the oven?” And I said, “Uhhh….. yeah?”, “Cole, we’re ripping out the kitchen today. Layer the tomato slices in the tart pan, and season them with salt, pepper, and 1 tablespoon of the chopped herbs. Oil a 10-inch tart pan and line it with the pastry. I’ve been harvesting an insane bounty of tomatoes out of my garden lately, and I knew this would be the PERFECT way to use them up. However, because it works so fast, it can make over-mixing happen a lot easier. I’ve found that depending on the variety of tomatoes you use, they might contain a bit too much liquid. The tart starts with a simple Pâte Brisée, or an all-butter pastry crust. Bake as above. Bake the tart for about 30 minutes, until the dough is cooked, the tomatoes are tender and the cheese is starting to brown. A few days is one thing. I grew 3 different varieties this year: green zebra, big zebra, and aunt Ruby’s German green. You do whatever makes you comfortable. Regarding the green tomatoes that you used for your latest tart… are they ripe? Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Step 4 – Top with parchment paper and baking beans. The more you mix, the tougher it will become. If you’ve struggled to make pastry crust in the past, give it another go. Hey! There are several varieties of green-when-ripe tomatoes! ★☆. Arrange the tomato and goats cheese slices neatly over the mustard. Roll out the puff pastry into a 10-inch tart pan and bake it for 18 to 22 minutes until it puffs and turns golden brown. Or, for individual tarts roll out the pastry and cut into squares and with a small, sharp knife score a border inside each one taking care not to cut right through. The cheese you swap out for needs to be a soft (ish) cheese otherwise it will not melt into the pastry as a goats' does. I like to mix the dough by hand, but many prefer to do it in a food processor. Beautiful seasonal summer tart recipe made with buttery pastry and ripe heirloom tomatoes. So flavorful and satisfying! I know, this is going to be tough. Make individual tarts or bake as one large tart and slice afterward which makes it perfect for a party, picnic, or in slices for a lunch box too. Just be sure to omit any sugar in the recipe, as this here is a savory pie. No tart pan? The food processor works faster, which is a plus in and of itself, but it also helps keep the ingredients from getting too warm. Arrange the tomato and goats cheese slices neatly over the mustard. This site uses Akismet to reduce spam. Sprinkle the Step 3 – Make small holes in the pastry using a fork to keep the quiche from swelling as it cooks. Keep in the … Her expertise is in French cuisine, which she writes about and teaches. It had a crispy, buttery crust, tangy Dijon mustard, perfectly ripe tomatoes, and big rounds of creamy goat cheese – that to the unknowing eye looked a little more like seared scallops than cheese (oops, sorry Chaser). It’s official: I no longer have a kitchen. He’s a good guy like that. And hey, that’s never a bad thing. How to make a French tomato tart step by step. ★☆ And yes, they are ALL to live for!! The use of the Chevre (Goats Cheese) is by far the best combination of this tart. Which European country will inspire your culinary journey tonight? You can, however, use other cheeses but you will also need to change to herbs to match. I hopped out of bed and started making a mental list of all the ingredients I’d need.