|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are some ingredients when placed together in a dish, just work. One pairing is Chevre (goats cheese) and fresh, seasonal tomatoes. Add into the mix fresh herbs, and you have cracked it for flavor and a perfect, simple and easy to make dish epitomising the French way of cooking. This Goats Cheese and Tomato Tart unequivocally proves the point.
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. 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.
The delicious tart is made with fresh, garden tomatoes, on top of a thin layer of Dijon mustard, and fresh herbs which you can adjust to suit your taste. Be careful of not overusing the stronger-flavored herbs like thyme, rosemary, and sage; basil is one of the best to use and one you can never have enough.
- 1 sheet puff pastry, thawed
- 1/3 cup Dijon mustard
- 4 medium tomatoes, sliced and sprinkled with a little salt
- 1/4 teaspoon sea salt
- 6 ounces Chevre (goat cheese), sliced thinly
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh herbs (parsley, rosemary, basil, marjoram, thyme)
Preheat an oven to 425F.
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. Bake as above.
Once baked and golden brown, remove the pastry from the oven and leave to cool completely.
Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty.
Dry the tomato slices with kitchen paper. Arrange the tomato and goats cheese slices neatly over the mustard.
Sprinkle the tomato slices with the remaining sea salt, pepper, goat cheese and fresh herbs. Serve the tart at room temperature or chilled.
Alternatives for Goats Cheese and Tomato Tart
The use of the Chevre (Goats Cheese) is by far the best combination of this tart. You can, however, use other cheeses but you will also need to change to herbs to match. 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. This is important for the success of the dish.
Leftover Goats Cheese? You may not have a log of goats cheese to use, or have a few pieces of leftover cheese, then only crumble rather than slice and sprinkle over the sliced tomatoes after placed on the pastry.