Tomato tart with half-dried tomatoes and goat's cheese #francebonappetit
The summer is finally over and even though we have beautiful sunny autumn weather - winter is just around the corner. It took a while to get the first kale in the middle of November, instead you get some local cauliflower and kohlrabi. In fact, there were still some German strawberries on the market on Saturday! But what really does not exist anymore in our native regions are tomatoes. I also do not buy them consistently out of season. They just do not taste that good. One way to extend the summer and to enjoy tomatoes in the fall, is the use of dried or semi-dried tomatoes. Exactly those are the basis for my Tomato Tart with Semi-Dried Tomatoes and Goat Cheese .
Good french ingredients and recipe for Tomato Tart
As with my fresh pasta with chestnuts, squash, sage and Roquefort, I use a variety of French ingredients for my recipe today. You will surely remember my culinary travelogue Provence and Camargue. And if not, it would be a good opportunity to read it now, on a dark autumn evening, sitting comfortably on the couch. Together with Sandy, Simone and Tine, I was able to experience culinary delights in the South of France.
Since then, we have been given a colorful shopping cart with French ingredients every month by the French Ministry of Agriculture. And this time there was a large pack of sun-ripened, half-dried French tomatoes in it. What a flavor! The tomatoes are simply marinated with garlic and oregano in oil and are thus preserved for longer. So you can still enjoy the wonderful tomato aroma in the autumn months. This is great in my tomato tart!
Good ingredients with protected designation of origin: the AOP Seal
Also included in the package was wonderful
Even with crème fraîche, there are huge differences in quality. In addition to fresh cream, which you get in delicatessen shops in the glass and does not have a long shelf life, there is also the crème fraîche d'Isigny AOP . You see, again something special with protected designation of origin. The crème fraîche comes from Isigny sur mer and ages 18 hours. This makes them particularly creamy. Of course, you can also use ordinary crème fraîche for the recipe and do not have to go shopping in the delicatessen before.
Le goût du vrai
Even though French products are subject to high standards in order to comply with the labels of origin, they are ingredients that can be used on a daily basis. French cuisine captivates with its simplicity and originality. It does not always have to be high class and star level. Even ordinary dishes benefit from good, not overly processed and just very original and traditional ingredients. You can taste it and that is what gives a very simple dish that special something.
Bring a little summer to my table with my tomato tart and enjoy the simple but good ingredients in a wonderful combination of sun-ripened tomatoes, black olives, creamy creme fraiche, spicy Dijon mustard and delicious goat's cheese. Have fun! And be sure to stop by and see what the best France tour group cooked in the second round: At Sandy's, you'll find chicken in white wine and cream sauce with Roquefort, mushrooms and Camargue rice, while Tine has corncobs from the oven filled with chestnuts, apple and creamy chestnut sauce. And Simone serves guinea fowl breast with chestnuts, baked goat cheese raisin and blast beetroot sauce.a few small sprigs of thyme
The ingredients for quickly mix the dough in the food processor or in the multi-size shredder to coarse crumbles. Knead by hand briefly and leave to rest covered in the refrigerator for 30 minutes.
Remove all sheets and grids from the oven and preheat the oven to 190 ° C convection/hot air.
Roll out the dough on the lightly floured surface in the size of the tart pan used. Put in the mold and pull up an edge. Cut off protruding dough. Prick the bottom of the dough several times with a fork.
For filling, stir eggs and crème fraîche with dijon mustard and thyme leaves and season to taste with salt and pepper. Pour into the tart tin.
Drain the semi-dried tomatoes and drain well. Distribute evenly on the filling and garnish with the black olives.
Halve the goat's cheese horizontally and place it on the tart with the cut surface facing up. Cover with thyme sprigs and drizzle with lavender honey.
Place the tart directly on the bottom of the oven in the preheated oven and bake for 20 minutes. Then turn down the temperature to 150 ° C convection/hot air and bake for another 30 minutes. Cool on a cake rack and serve lukewarm or cooled. A lettuce goes well with it, for example a lamb's lettuce in the fall.
Many Thanks to the French Ministry of Agriculture for the nice cooperation, the travel invitation and the sending of fantastic French products under the motto Le goût du vrai ! #FranceBonAppetit