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
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
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
Cook as per pastry instructions
(usually around 15-20 mins), until the cheese is bubbling and the edges are
Remove from tray and slice
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!