Saturday, July 11, 2009

Goat Cheese Tomato Tart

A few days ago, I had the pleasure of visiting the farmer's market. The market is full on Saturdays, but on Wednesdays, it's a little smaller, a little less busy and a lot easier to graze at. I went to my regular stand and bought berries for jam, and then I saw the tomatoes. Oh the tomatoes! I bought a few different varieties with different things in mind. OK, I bought a few different varieties as I was salivating like one of Pavlov's dogs. I didn't have a clue what to do with them, but I knew that with these tomatoes in hand, I could trick myself into thinking that it's not rainy, and summer is just the way it should be.

I decided to use the meaty tomatoes for a goat cheese tart. It's still raining out, as it has been for the past week, and I'm in more of a tart mood than a gazpacho mood. I need something warm. I need something with carbs that will disolve on my tounge before I can even swallow them.

Tarte aux Tomates et Chevre
1 1/2 c flour
3 Tbsp butter
50 ml hot water
2 Tbsp olive oil
6 tomatoes
2 Tbsp tapenade (black olive paste)
1 Tbsp herbes de provence
150g goat cream cheese
2 Tbsp yogurt (if needed)
salt & pepper
grated pecorino

Dissolve butter in hot water, add oil. Add to flour. Let rest for a few moments.
Seed & slice tomatoes & set aside.
Knead flour mixture to make a dough, adding water or flour if needed. Roll out to fit your baking pan.
Mix cream cheese and herbes in a bowl. Add yogurt if needed to reach a creamy consistancy. Add salt & pepper to taste.
Cover dough with a thin layer of tapenade. Cover dough with cheese mixture. Place sliced tomates on top. Add grated pecorino & bake at 200° for 30 min.

There's something really strange about there being fresh, local tomatoes and it only being 21° outside. I'm not complaining, but I do find it odd. I don't feel like making the gazpacho but I am completely in favour of warm dishes that are packed full of flavour. I'm in favour of closing my eyes and savouring the season.


Liz said...

Miam! I'm volunteer to try a slice! How good it looks and I love these both ingredients together!

Cathy said...

The tomatoes look great! And paired with goat cheese is perfect. We had crap weather all week here too - it's hovering around 21 today, but at least it's sunny. I'm off to make sangria ;)

taste traveller said...

Liz: Thanks for the offer but it didn't last very long :-(

Cathy: I think you'll like it, maybe it's something to try when your tomatoes are ripe - OK, when your tomatoes are ripe, I hope you'll be eating them as-is, over the sink. Sangria: good idea!

Murasaki Shikibu said...

Sounds lovely. This is just the kind of food I love eating...and your tomatoes look lovely. :D

taste traveller said...

Murasaki: I'm all about super-easy food. Thanks for the compliment, but my local farmer is really the one who deserves the praise! :-)

Oceana said...

Nice recipe , does it tastes like pizza ? But i am not sure those french ingredients are available here..Great photography work , I must say that ! perfect :)

taste traveller said...

Oceana: I guess it's like a white pizza. Where do you live? Tapenade is just a black olive paste, I can find it at the Turkish grocery. Herbes de Provence: they're just easy but you can use a mix of oregano, rosemary, thyme & sage.

Oceana said...

oh I see , I think u didnt identify me ... i am from Aromatickitchen ...n yaa i m from germany ..there are some turkish stores here ..never been into one though

taste traveller said...

Oceana: Ah, OK - I couldn't view your profile. The brand Baktat seems to be in a lot of supermarkets - you could just go to Rewe, if it's easier for you.

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