Go Back

Rustic Tomato & Chevre Tart

An easy rustic tart that can be adjusted to fit everyones tastes!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: French
Calories: 494
Ingredients Equipment Method

Ingredients
  

Quick Puff Pastry
  • 200 g butter, cut into cubes and cold
  • 250 g all-purpose flour
  • 5 g salt
  • 120 ml water, cold
Toppings
  • 4-6 large tomatoes
  • 100 g goat cheese
  • herbs of choice
  • 1 egg yolk, (optional egg wash)
  • olive oil, optional
  • sea salt, optional
Balsamic Reduction
  • 240 ml balsamic vinegar

Equipment

  • medium sized bowl
  • cookie sheet
  • parchement paper
  • Rolling Pin
  • cutting board
  • knife

Method
 

Puff Pastry
  1. Add the flour and salt into a medium sized bowl and stir around with your fingers to mix
  2. Add your cold cubed butter to the bowl and toss to cover in flour.
  3. Gently squish each cube with your fingers to flatten slightly. Don't over work too much, we want to keep the butter in fairly big chunks.
  4. Slowly start adding your cold water, about a TBSP at a time. Gently toss the dough with your fingers. Don't over mix. You don't want to 'activate' the gluten, this will result in an elastic dough that will shrink more during baking.
  5. Once all of the dough starts to stick together and there aren't any large dry patches, pull it out onto your floured work top and shape into a square. You should still see large chunks of butter, that's fine.
  6. Roll out the dough into a long rectangle. Brush off the excess flour and do your first letter-fold.
  7. Rotate your dough, so the open ends are at the top and bottom (closest to you). Roll out once more and repeat the letter fold.
  8. Rotate once more, so the ends are at the top and bottom. Now you're going to do your first book fold.
  9. Rotate once more, so the ends are at the top and bottom. Do your last book fold.
  10. Wrap the dough in plastic wrap and let rest in the freezer for about 10 minutes, while you prep the rest of your ingredients.
Assembly
  1. Preheat your oven to 200°c (400°F). Prep your baking sheet with a sheet of parchment paper. Set aside.
  2. Slice your tomatoes in even slices, about 1.5cm thick (2/3 inch). You don't want them too thin that they'll fall apart after cooking nor too thick that they won't cook through.
  3. Slice or crumble the cheese and chop the herbs if you desire.
  4. If you're using an egg wash, add a small splash of milk, small pinch of salt and large pinch of sugar. Mix and set aside.
  5. Once your dough has cooled, roll it out to a circle. It doesn't have to be perfect. It should be about 5mm thick. Transfer it to the sheet of parchment paper.
  6. Leave about 3-4 cm (1-1.5inch) of dough around the edge of the dough. Start layering in your tomatoes on the dough.
  7. Top off with cheese, chopped herbs, drizzle with some olive oil and sprinkle a bit of sea salt if desired.
  8. Fold in the edges of the tart, pulling up on edge, then another section, allowing them to overlap. If the dough isn't sticking to itself, wet it with a bit of water. Continue all the way around the tart until the edges are all pulled in.
  9. Brush the edges of the tart with egg wash if desired.
  10. Bake for 45 minutes or until the dough is golden brown and crackles under the pressure of your finger.
Balsamic Reduction
  1. In a small saucepan, add the balsamic vinegar and bring to a boil.
  2. Once it comes to a boil, bring the heat down to medium low and let simmer for 5 minutes or until thickened. Remember as it cools it will thicken more.