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Thursday night, whilst preparing variations of Croque Monsieur and Croque Madame, I decided to just bite the French Provincial Recipe Bullet and go for it: why not prepare other cuisines in the French Provinces Recipe Book Family? I had my sandwiches down, so why not something a little harder…a little showier…and complimentary to said dishes?
Thus, this French Tomato Tart w/Goat Cheese and a homemade pâte brisée (crust) was born.
This recipe comes from a pretty fantastic foodie named David Lebovitz. I frequent his blog when looking for something “I would just never think to make” and am always pleased with the results. The best part about David’s cooking blog is that through photographs, stories, and recipes, he manages to portray just how significant recipes are in our lives. Sure, eating too much can make us fat. Sure, eating the wrong things can make us sick. But eating the right things, in moderation, and with the people you care about are compelling stories that are just as good as the recipes themselves. Consider this a serious plug for David’s blog, and please check it out.
French Tomato Tart
David made this recipe while travelling in France (Gascony) and visiting his friend, foodie and cookbook author Kate Hill. The original can be found here and is adapted from Kate Hill’s book A Culinary Journey in Gascony.
Ingredients:
–Tart Dough (“pâte brisée”)–
NOTE: for another variation of this crust, see Elise Bauer’s “All Butter Pie Crust for Sweet and Savory Pies” here.
* 1 1/2 cups flour
* 9 tablespoons butter, cut into small cubes
* 1/2 teaspoon salt
* 1 egg, beaten (optional)
* 2-3 tablespoons butter
–Tart Ingredients–
* 2-3 vine ripe tomatoes, cut into thin-to-medium slices
* 8 ounces goat cheese
* olive oil, for drizzling (preferably Basil Infused Olive Oil)
* fresh herbs to taste, finely chopped: thyme, basil, taragon, or other preferred herb
1.) Prepare the crust: add flour, salt, and butter to a food processor. Pulse to combine.
2.) Drizzle in water (or water and egg) until a dough ball forms. If using an egg, this dough ball will be VERY sticky. So you’re going to have to work in a lot more flour during the rolling process than a normal pie crust. However, if you opt out of the egg suggestion (which, I prefer to leave out), then proceed as normal with the flouring/kneading of the dough making process.
3.) Add dough ball to a well-floured surface. Form into a ball and roll out with plenty of flour for rolling.
4.) Add dough to a pie pan.
5.) Prepare tart ingredients: chop fresh herbs, and slice (thin-to-medium slices) of the three tomatoes. Cut goat cheese into chunks, or rounds. If cutting goat cheese from a wedge or block, then know that this step will be somewhat difficult as goat cheese is soft and tends to be very sticky.
6.) Assemble tart: using a cooking brush, brush the bottom of the tart pan with djon mustard. Allow the tart to sit for several minutes until mustard is dry. Add one layer of tomatoes and cheese; drizzle with olive oil (I used basil infused from Vom Fass) and sprinkle with fresh herbs. Repeat until you have filled the tart and used up all of your ingredients.
7.) Bake in oven for 30 minutes, or just long enough until the pâte brisée is cooked and goldened. Remove from oven and allow to sit for several minutes before serving. Makes 4. Enjoy!
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