Aged Goat Cheese Tomato Tart, featuring a beautiful homemade pastry hosting a simple yet tasty filling, made of aged goat cheese, fresh tomatoes on the vine, a sprinkle of herbs and a touch of fleur de sel.
Song of the day: “Float On” – Modest Mouse
Remember that beautiful tart pastry we made some time ago and gave you a step by step tutorial about? Well, we put it to good use. Pairing with just a few ingredients, we created a delectable weeknight dinner.
I cannot stress enough the fact that when you have quality ingredients, you really don’t need too many of them. We believe in buying less and buying better quality, where possible organic, seasonal, and local, following the Italian saying “pochi ma buoni” few but good. It is also a way of life, not only a saying, that encourages you to buy more often and fewer quantities so you can eat fresh. We usually fill the fridge only with what we can use during a week and freeze very little. This ensures us optimum flavor and freshness.
In this Aged Goat Cheese Tomato Tart, we paired our beautiful homemade pastry with organic tomatoes on the vine bought at our local Farmers Market, an amazing aged goat cheese bought during our last trip to salt Spring Island, on a visit to Salt Spring Island Cheese farm, some herbs, of course an excellent e.v.o. oil and a sprinkle of balsamic fleur de sel, from Salt Spring Sea Salt. (#nosponsor).
When we travel, we like to learn about local ingredients of the area we’re in, eat local, then fill our luggage as much as possible, bringing home new inspiration and prolonging that food experience.
This cheese is called Romelia, an aged goat cheese whose look resembles a brie. Romelia has its rind washed as it ages and its orange colour gives it a distinct look. Its flavor is grassy, pungent but sweet and buttery. Its soft, velvety, airy texture makes you think nothing but luxuriousness. Partnering it with the pastry and tomatoes gives our taste buds something to write home about.
The best tomatoes to use are ripe ones. We chose tomatoes on the vine giving us a nice plump pulp with few seeds and water. What this means is high-intensity flavor and the bottom of the crust won’t get soggy. To prevent that even more, we spread a thin layer of mustard, which also added a very interesting acidity in combination with the pastry, the cheese, and the tomatoes.
You can arrange the topping/filling as you most like, the important thing is to have the tomatoes spread on an even layer, not overlapping. A nice dressing with e.v.o. oil, salt, a dash of pepper and a sprinkle of herbs before adding the cheese layer is required. Again, we tried not to overlap the cheese slices and make somewhat of a design. More herbs on top of the cheese, fresh and dried, parsley, basil, oregano, thyme and to seal the deal, a sprinkle of balsamic fleur de sel, robust and sophisticated. As Philippe (from Salt Spring Sea Salt) says, “Made with Italian Modena Balsamic, the flavour of this salt will jump off your plate and tantalize your taste buds“. And it sure did!
Overall, it is a delightful tart, fresh and bright as a sunny summer day, with enough interest to keep you entertained while you’re eating it and reminding you of the good things in life.
If you have your tart ready to go, because maybe you made it ahead of time and just have to defrost it, or maybe you’re using a premade tart shell, no judging here, or you’re like me and you have some time on your hands to put together the pastry in the morning, this Aged Goat Cheese Tomato Tart comes together in almost no time. Then all you have to do is wait patiently for the oven to do its job and even after, a little more patience is required to let it cool off a bit letting the flavors blend and mingle.
A nice tart to enjoy with your family, or when entertaining, perfect for the summer patio and backyard parties soon to come.
Song of the day: “Float On” – Modest Mouse
- 1 unbaked tart shell, recipe here
- 1 Tbsp mustard
- 4 tomatoes on the vine
- 2 Tbsp e.v.o. oil
- pinch of salt
- dash of pepper
- 1/2 tsp dried (or fresh) thyme
- 1/2 tsp dried oregano
- about 250/300 g of aged goat cheese (or any other cheese you want)
- 1 tsp fresh parsley, chopped
- 1 Tbsp fresh basil, chopped
- pinch of balsamic fleur de sel
- Preheat the oven to 425º F.
- Spread a light layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.
- Slice the tomatoes and arrange them over the mustard in a single layer.
- Drizzle e.v.o. oil over the tomatoes. Sprinkle with some salt and pepper, thyme and oregano.
- Arrange the slices of goat cheese on top of the tomatoes.
- Add some more herbs, fresh parsley and basil, chopped, then sprinkle the balsamic fleur de sel.
- Bake the tart for about 25-30 minutes, checking it from time to time since the temperature of the oven is pretty hot, until the dough is golden brown, the tomatoes are tender, and the cheese on top is a bit melted and nicely browned.
- Remove from oven and let sit for a few minutes before cutting.
The total time does not include the making of the tart pastry.
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