Tomato & Goat’s Cheese Tart With Herbes de Provence Butter

Tomato & Goat’s Cheese Tart With Herbes de Provence Butter

This is such a tasty pastry base and the toppings just need to be placed under the grill for a quick cook. Cherry tomatoes are key here for their sweetness and quicker cooking time. The trick to getting everything right is go as thin as possible. The butter is for flavour and helps crisp things up!

Like the look of this recipe? Check out my other veggie recipes here.

Ingredients:

180g cherry tomatoes, sliced widthways very thinly

100g goat’s cheese, sliced very finely

200ml tomato sauce

2 tbsp olive oil

For the spelt pastry:

90g spelt flour

100g chickpea flour

110g unsalted butter, diced and cold

1 medium egg, lightly beaten ( use 4-5 tbsp )

1/2 tsp salt

For the herb butter:

50g unsalted butter, soft

2 tsp herbes de provenance

1 tsp garlic powder

1/3 tsp salt

1 tsp brown sugar pepper

Preheat the oven to 170C degrees and grease a 9inch tart dish.

For the pastry, add the flours, salt to a large large and mix. Add the cubed butter and start to crumble it in with your fingers. There should be some lumps of butter. Stir in the beaten egg and the dough some start to come together. Cling film and rest for 30 mins in the fridge.

Lightly flour a surface and roll out the dough to as thin as you can. About 1cm thick. Carefully lift into the tart dish, lightly prod dough with a fork and bake for 20mins until golden.

In a bowl, beat together the butter mix until combined.

Turn oven to 200 grill setting.

Spoon over tomato sauce in a thin layer. Top with goat’s cheese, cherry tomatoes and season. Dot the butter mix all over and drizzle over one spoon of olive oil.

Grill for 10-12mins or until charred and golden. Eat straight away with a last drizzle of olive oil.

Watch me make the recipe here.