Author Notes
My dear friend Flo Hiller introduced me to this recipe. He used to make it when he was a student in Paris and this was a cheap dinner and was enough for lunch the next day. —ische75
Ingredients
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1 packet
ready-to-use pie/tart crust
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4-5
plum tomatoes
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fresh goat cheese (those rolls, plain)
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2 tablespoons
dijon mustard
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2 cups
grated cheese, emmenthal, sharp cheddar, etc.
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salt
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pepper
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olive oil
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dried herbs de provence
Directions
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place the pie crust in a tart baking form and bake for about 5 minutes
take out the form and let it cool down a bit
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spread the mustard with a brush all over the crust, up to the edges
add the grated cheese and cover the complete crust
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cut the tomatoes in slices, putting the ends to the side and just use the nice round ones. layer on the crust, starting from the outside and always salting the tomatoes before adding the next layer
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add the pepper
now crumble the slices of goat cheese over the tomatoes, use as much as you like.
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if you like, you can now sprinkle everything with the dried herbs, depending on the taste of the tomatoes, I sometimes just use salt and pepper.
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pour some of the olive oil over the whole tart, just enough to not let the tomatoes dry out and bake for another 20min
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this goes quite well with a green salad
I also made a small version of it, using creme brulee forms. one pie crust made four
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