Goat’s Cheese, Thyme and Black Olive Tart

Tarte au chèvre frais et aux olives noires

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This tart, which has a creamy, cheesecake texture, is from the Hérault, known for its olive groves; Languedociennes constantly use olives in cooking. Near Narbonne, the co-operative olive oil mill in Bize- Minervois, ‘Oulibo’, is open to everybody and the village holds an olive fête each July . At the mill you can taste the different varieties of local olives. You could use local green Lucques olives in this dish, instead of black olives.


  • 250 g puff pastry, made with butter
  • 120 g soft, fresh goat’s cheese
  • 200 g brousse, fromage frais or other soft cheese such as curd cheese
  • 4 eggs, beaten
  • 2 tbsp crème fraîche
  • 1 tsp thyme leaves
  • 25 g small stoned black olives
  • salt, pepper


    Heat the oven to 220°C. Roll out the pastry to line a flan tin; cover the base with baking paper and beans or crumpled foil. Bake blind for 20 minutes, remove the beans or foil and allow to cool.

    Whizz the goat’s cheese with the brousse or fromage frais in the blender until smooth and creamy, add the eggs, cream, thyme and seasoning – it will not need much salt because of the olives. Transfer the mixture to the pastry base, arranging the olives evenly across the top. Reduce the oven temperature to 200°C and bake the flan for 20–25 minutes. Test after 20 minutes, as it is vital not to overcook it. If it is not set and the pastry is getting too brown, turn down the heat to 180°C and cook for a further 10 minutes.

    Eat with a garlicky green salad with fresh herbs – basil, parsley, chives, tarragon and chervil – and possibly some slices of raw onion.