Tomato and Goat Cheese Tart

Ingredients

• 1 kg Ripe tomatoes (preferably beefsteak, seeded and thinly sliced)
• 250 g Goat cheese (log) (fresh, cut into slices about 0.5 cm thick)
• 3 cuillères à soupe Herbes de Provence (dried)
• 3 cuillères à soupe Extra virgin olive oil (to drizzle over the tomatoes before cooking)
• 2 cuillères à soupe Dijon mustard (to brush the tart base)
• 1 rouleau Shortcrust pastry (about 250 g, ready-to-use)
• 1 cuillère à café Fine salt (to sweat the tomatoes)
• ½ cuillère à café Ground black pepper (to taste)

Instructions

1. Prepare the tomatoes

   Wash the tomatoes, cut them into 3‑4 mm thick rounds with a knife. Remove the seeds and central parts with your fingers, then place the rounds in a colander. Sprinkle with fine salt and gently stir with a spoon. Let them sweat for 10 minutes, then drain.

   Time: PT15M

2. Line the pan

   Roll out the shortcrust pastry and place it in a 30 cm tart pan. Press the edges lightly, then prick the base with a fork to prevent it from puffing up during baking.

   Time: PT5M

3. Brush with mustard

   Using a kitchen brush, spread generously 2 tablespoons of Dijon mustard over the entire surface of the tart base.

   Time: PT2M

4. Slice the goat cheese

   Cut the goat cheese log into slices about 0.5 cm thick. Set aside.

   Time: PT5M

5. Assemble the tart

   Arrange the tomato rounds on the mustard, overlapping them slightly. Drizzle with about 3 tablespoons of olive oil and sprinkle with black pepper. Scatter half of the Herbes de Provence. Then place the goat cheese slices on top and finish with the remaining herbs.

   Time: PT10M

6. Bake

   Preheat the oven to 180°C. Bake the tart for 40 minutes until the cheese is golden and the crust edges are well cooked.

   Time: PT45M

   Temperature: 180°C

7. Rest and serve

   Remove the tart from the oven, let it rest for 5 minutes before cutting. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

330

Protein

12 g

Carbohydrates

25 g

Fat

20 g

Fiber

4 g