Tomato tart with tarragon and goat´s cheese

By • August 20, 2016 0 Comments

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Author Notes: During summer, I never run out of tomatoes, yellow and red cherry tomatoes being an always welcome snack before dinner. With this tart, featuring some of my favorite summer flavors (tomato+tarragon+goat´s cheese), I wanted to turn them into a full and weeknight compatible meal.Sabine


Serves 4

  • 230 grams store bought puff pastry (1 package)
  • 90 grams soft goat´c cheese
  • 1 tablespoon mustard, preferrably tarragon mustard
  • 700 grams yellow and red cherry tomatoes
  • 30 grams butter
  • 25 grams brown cassonade sugar
  • 2 tablespoons balsamic vinegar
  • small handful fresh chopped tarragon
  • salt and pepper
  1. Preheat oven 200°C. LIne a 10 inch/26 cm tart pan (preferably with a removable bottom) with parchment paper and puff pastry. Create a 2 cm/0.8 inch rim. Prick with a fork all over. Prebake 7-8 minutes in the hot oven. Set aside.
  2. Combine mustard, goats cheese and tarragon, reserving a few leaflets to sprinkle on top later.
  3. Spread this mixture onto pre baked baking shell.
  4. In a pan, melt butter over medium heat, add sugar. Don´t stir. After a few minutes of gently bubbling, the sugar will start to caramelize.
  5. Add tomatoes, toss gently, cook for 5 minutes, stirring occasionally.
  6. Add vinegar, reduce for 2 minutes. Season with salt & pepper.
  7. Arrange tomatoes onto cheese mixture.
  8. Bake for 30 minutes.
  9. Leave to cool slightly on a wire rack. Unmould carefully and sprinkle with reserved tarragon to serve.
  10. Serve warm (not hot - it will take a few minutes to set in order not to be soggy).

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