Wednesday, July 1, 2015

Goats' cheese & roasted tomato tart with garrigue herbs

This is one of my favourite dishes at this time of year.  I use fresh home grown tomatoes from Jean Marc's Dad's garden and pick wild rosemary and thyme from the garrigue surrounding our vineyards. Enjoy with a lovely chilled glass of Domaine Jones blanc!


  • Large pack baby plum tomatoes 
  • Black olives (pitted and halved)
  • Goats’ cheese log or any soft rind cheese (Brie or Camembert also work well)
  • 1 pack of pre-rolled puff pastry
  • 3 tbsp homemade or shop bought pesto (to make your own  – whizz the leaves from a large bunch of basil with 1 garlic clove  - you can roast it with the tomatoes to give a more mellow flavour, approx 150 ml of  extra virgin olive oil, 50g pine nuts and add 50g freshly grated parmesan cheese and salt & pepper)
  • Fresh thyme or rosemary
  • Beaten egg or milk
  • Salt and pepper
  • Olive oil

  • Pre-heat oven to 220°C fan  
  • Slice the tomatoes length-ways and roast for fifteen mins with a drizzle of oil, then leave to cool.
  • Line a rectangular non-stick baking tray with grease-proof paper, unroll the pastry and lay onto tray
  • Cut a border around the pastry, about 2 cm from the edge (don’t cut right through the pastry). This   gives a nice crispy risen crust once cooked.
  • Spread the pesto over the pastry base.
  • Slice the cheese into slices (around 1 cm thick is good)
  • This is the fun part – arrange your tart as you please, I like to do a line of tomatoes, a line of sliced  cheese and then more tomatoes, with the occasional line of black olives.
  • To finish sprinkle with thyme or rosemary leaves and season with salt and pepper.
  • Brush the egg or milk onto the border.
  • Cook as per pastry instructions (usually around 15-20 mins), until the cheese is bubbling and the  edges are golden
  • Remove from tray and slice while warm.
  • Serve with a crisp green salad or... do as I do, allow the tart to cool completely, wrap carefully in grease-proof paper and enjoy as a lovely al fresco treat after a morning’s hard graft! 
Recommended wine Domaine Jones Blanc 2013 or 2014

Bon appétit!