49 minutes ago
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
2 Tbsp tapenade (black olive paste)
1 Tbsp herbes de provence
150g goat cream cheese
2 Tbsp yogurt (if needed)
salt & pepper
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.