Savory Goat Cheese and Heirloom Tomato Tart with Tapenade Niçoise
Yield: one 9-inch tart
Inevitably this is the dish to which I return every season when the glorious heirloom tomatoes make their dazzling appearance. It is simple, beautiful and truly delicious. The olives and capers combine to give the flavor of a traditional tapenade. Use 2 or 3 different varieties of tomatoes to give your tart a personal touch.
- 3 tablespoons olive oil Add to list
- 3 cloves garlic, chopped Add to list
- 1 small eggplant, peeled and diced Add to list
- 1 cup thinly sliced leek Add to list
- 1 small bulb fennel, thinly sliced Add to list
- 1 small red bell pepper, thinly sliced Add to list
- 1 teaspoon herbes de Provence Add to list
- 1/4 cup chopped niçoise olives Add to list
- 1 tablespoon capers Add to list
- 1 teaspoon anchovy paste (optional) Add to list
- 4 ounces chèvre cheese, crumbled Add to list
- 4 ounces Gruyere cheese, grated Add to list
- 2 tablespoons olive oil Add to list
- 2 tablespoons balsamic vinegar Add to list
- Salt and pepper to taste Add to list
- 2 large or 3 medium heirloom tomatoes, thinly sliced Add to list
- 1 package frozen puff pastry, thawed Add to list
- 1 9-inch tart pan Add to list
In a sauté pan, heat the oil over medium-high heat. Add the garlic and sauté for 30 seconds. Stir in the eggplant, leek, fennel, bell pepper and herbes de Provence. Cook, stirring, for about 5 minutes, or until the leeks are tender. Stir in the olives, capers and anchovy paste. Add a bit of salt to your taste. Set aside.
Combine the cheeses in a bowl and set aside. Combine the olive oil, balsamic vinegar, salt and pepper and brush the tomatoes with this mixture. Set the tomatoes aside.
Unfold a sheet of pastry onto a cutting board and roll it out lightly to make a 12x12-inch square. Trim the corners to make it slightly round and prick the surface all over with a fork. Fit the pastry into the tart pan and trim it so that 1/2 inch hangs over the edge of the pan. (This will prevent it from shrinking and falling into the pan.) Prick the pastry all over with a fork.
Bake the shell at 425° F for 10 minutes or until it is golden.
Scatter the filling over the bottom of the pastry shell. Top with half the cheese, reserving 1/4 cup. Drain the tomatoes and arrange them on top of the cheese. Sprinkle with the remaining cheese.
Place the tart back in the oven and cook for 10 to 12 minutes longer, or until the cheese is bubbly and the tart shell is golden brown. Garnish with chives and other fresh herbs.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 4, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.