This recipe is a favorite of Woody’s. It has two of his favorite things – tomatoes and mustard! In this case, we had end-of-the-year cherry tomatoes from our garden that probably weren’t going to be super tasty plain, so I bolstered them with some store-bought cherry tomatoes and used them in the tart.
- About 9 oz puff pastry
- 14 oz cherry tomatoes
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon mustard à l’ancienne [I just used one of a cornucopia of mustards Woody has collected]
- 3.5 oz fresh goat cheese
- 1 egg
- 1 tablespoon chopped sage leaves
- 1 tablespoon chopped parsley leaves [I also used some more parsley for garnish on the finished tart]
- 1 tablespoon chopped mint leaves [I don’t really like mint on this kind of thing, I don’t use it here]
- [I’ve also been known to add some basil]
- A few black olives
- 1 teaspoon fine sugar
- 1 tablespoon pine nuts [I don’t really like pine nuts, I substituted pre-toasted quartered almonds]
- Roll the dough and place it in the mold. Make holes with a fork and place in the fridge for 30 minutes.
- Preheat your oven at 420 F and precook your tart for 10 minutes. Remove and let cool slightly.
- Slice your tomatoes in halves.
- Heat 2 tablespoons olive oil in a non-stick frying pan and when hot, add the tomatoes and cook on high heat for 2 minutes.
- Then add the chopped garlic and sugar, and cook for 2 extra minutes, tossing them. Remove and set aside.
- Mix together the egg and the goat cheese. Work to get a homogeneous consistency.
- Add the chopped parsley and sage. Season with salt and pepper.
- Turn down the oven temperature to 350 F.
- Spread the mustard on top of the tart and then spread the egg/cheese mixture over.
- Arrange the tomatoes on top and cook the tart in the oven for 30 minutes.
- Remove and let cool before adding the sliced olives and the chopped mint.
- Dry roast the pine nuts and sprinkle them on top. Eat the tart hot or warm.
Recipe courtesy http://www.latartinegourmande.com.