Tarte fine à la tomate, fromage de chèvre

Name: Tarte fine à la tomate, fromage de chèvre
Yield: Serves 4
Cuisine: French
Ingredients: 200 g (7 oz/1 scant cup) goat’s cheese log, sliced; 4 large tomatoes, finely sliced; pinch of Espelette pepper; a handful of wild rocket (arugula) leaves, to garnish; 600 g (1 lb 5 oz/2⅔ cups) puff pastry (or ready-made); plain (all-purpose) flour, for dusting; 2 tbsp olive oil; salt; 1 egg yolk, beaten, to glaze

Tomato tart with goat’s cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

In September, there is always a surplus of tomatoes in Gascony and this simple tart makes a nice change from salad. It’s a very, very easy dish to prepare but one that for me recalls warm days and the joy of simple flavours.

Ingredients

plain (all-purpose) flour, for dusting
600 g (1 lb 5 oz/2⅔

Europe
France
September
Vegetarian
Gascony
Pie
Mediterranean

Method

Heat the oven to 170°C (325°F/Gas 3). Line a baking sheet with baking parchment.

Lightly dust a work surface with flour and roll out the pastry until it is 2–3mm (1/12–⅛in) thick (or use ready-rolled). Using a 12cm (5in) cutter, cut out four pastry discs. Cover each disc with t