This Easy Tomato and Goat Cheese Tart (Tarte Fine aux Tomoates et Chevre) is a perfect little light dinner that can be made in a flash and really doesn’t require much skill. Did you know that our bodies only need to eat protein once per day? Eating protein at lunch and dinner is quite a modern thing; but it’s not at all necessary. We prefer eating out protein at our big lunch, “euro-style” and then leave dinner quite heavy on the veggies with some starch. This tart makes a great dinner for that reason. It’s full of flavors and sure does go down great with a glass of red wine. Throw in a sunset and some dancing butterflies in the distant field…. well, okay, let’s not get off track…
To make this bright red round pie you’ll need about 4 tomatoes. Ideally heirloom beefsteak tomatoes would make the best choice, but you can use whatever tomato you have on hand. Speaking of tomatoes, I have about 10 tomato plants in the ground and am really hoping they will grow high enough to make tomatoes before the cool fall days arrive. They are about a foot high currently, and with some luck, we’ll get there. The smell of home grown tomatoes is so special. Someone should bottle it and make it a room spray; now there’s an idea…
Back to this Tomato Tart…
First you’ll need to wash and slice your tomatoes, like so:
Pre-bake your crust. Here in France it’s called a tarte brisé: I prefer the brand Marie 🙂
Lay in the tomatoes, goat cheese, salt and pepper and sprinkle generously with “herbes de provence.” Lay in the sliced goat cheese.
Bake and serve! As a last touch, sprinkle fresh washed basil leaves over the top.
Hint: Cook this in a glass pan and it will keep the tart warm at least 30 minutes after it comes out of the oven.
Dig in! I’m hungry!