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.