30 Jun EASY SUMMER RECIPES: TOMATO, MUSTARD & GOAT’S CHEESE TART
When is summer bloody starting? I seriously need some vitamin D and I am completely over that greyish warmish weather we’ve had for the last six weeks. So if like me you are in need of a summer pick-me-up, here is a super easy, super fast and super French tart recipe.
If you have been holidaying in France or know some pesky Frenchies, chances are you have come across this mustard-tomato-goat’s-cheese tart. Everyone there seems to have their own version, adding one’s own little touch, but in the end they are all the same: shortcrust pastry, Dijon mustard, sliced tomatoes and blobs of goat cheese: summer on a plate!
If you are feeling fancy, then make your own pastry. But honestly, shop-bought is fine and speeds up the process considerably. No special skills required: if you can slice tomatoes then you’re pretty much qualified! I reckon Paul Hollywood and Mary Berry would tell you you should pre-bake your pastry. I don’t bother; I like a soggy bottom, when said bottom is a tangy mustardy, melting mess!
Shortcrust pastry: if shop-bought, choose all-butter please
Tomatoes: enough to fill a whole tart dish, sliced
Mustard: I used English, but Dijon would be more authentic! I ran out…
Thyme, fresh if you have some, otherwise dry is fine
Salt and pepper
1. Preheat the oven to 190°c.
2. Lay your pastry in a tart dish, prick all over with a fork and spread the mustard quite thickly.
3. Add your sliced tomatoes, overlapping slightly.
4. Now add the goat’s cheese, season with salt and pepper, sprinkle with thyme and add a drizzle of honey and olive oil.
5. Bake in the oven for about 35 minutes. The goat’s cheese will probably get quite dark: not to worry, it’s only the honey caramelising. The smell in the kitchen will be pretty amazing!
Don’t be tempted to eat it hot, the tart is at its best when at room temperature.
Photography and styling: Clementine Larvor & Emma Scott-Child