Goat Cheese & Tomato Tart

Galette aux Fromage de Chevre et aux Tomates (Goat Cheese and Tomato Tart)

Sylvia Jurys has a fabulous cooking school on Lake Okanagan Wine and Thyme. Periodically I include some of her recipes on this blog. Her recipes are definitely shareworthy! In looking over my blog some of my recipes in the oldest posts were way out in cyberspace for some reason, so, I have brought them forward and back into action.

At Sylvia's we made a delicious "Galette au Fromage de Chevre et aux Tomates" or simply "Goats Cheese and Tomato Tart" in her French Provincial class. The flavours of this dish are in keeping with the earthy, homespun flavours of the French countryside in Provence. When invited to dinner by friends I have been asked many times to prepare this dish. I don't know which is more popular .. my spanakopita or this tart? Both are well worth the effort!!!!

**Galette aux Fromage de Chevre et aux Tomates (Goat Cheese and Tomato Tart)

BASIL OIL

• 1 large bunch fresh basil, or 2 small
• 125 ml peanut or grape seed oil, or enough to cover the leaves, see method
• 1/2 cup olive oil

1. To make the basil oil, pluck the basil leaves from the stems. Place the stems and leaves into a small saucepan. Add enough peanut or grape seed oil to cover. Heat the oil and basil slowly over low heat, then remove and let stand for 10 minutes.

2. Transfer the contents of the pan into a beaker and puree until smooth with a stem blender. Pour the puree through a fine sieve placed over a bowl, then transfer to a clean bottle. let cool completely and then add olive oil.

TOPPING

• 1 lb puff pastry, homemade or purchased
• 5 each ripe tomatoes
• 350 g soft goats cheese
• 6 each fresh basil leaves, cut chiffonade
• sugar for sprinkling
• olive oil for brushing

**TART BASE**

Preheat the oven to 400F.

On a floured surface, roll out the puff pastry 1/8-inch thick. Cut pastry into 5-inch rounds. Place the rounds on a lightly oiled sheet pan. Prick with a fork to prevent them from rising, Place a sheet of parchment paper on top of the pastry and then cover with a second baking sheet. (Note- I always roll the puff pastry dough into a rectangle and prepare as above).
Bake for 12 - 15 minutes until brown and crisp.

TO ASSEMBLE:

Slice the tomatoes 1/3-inch thick, sprinkle lightly with the sugar on one side and pan fry on the sugared side in a heated nonstick pan for a moment, then remove quickly. Carefully transfer to parchment paper to cool. Thinly slice the cheese and set aside.(Sylvia used a soft cheese knife which made the cutting so simple!! Since then I have purchased one and they are great!!)

Preheat the broiler. Alternating the tomato and cheese slices, arrange them in a spiral pattern to cover the pastry rounds.( Or as demonstrated in the photos for a rectangular shape). Distribute the basil chiffonade evenly among the pastries, placing the pieces in the gaps between the tomatoes and cheese. Brush each tart lightly with olive oil.

Slip the baking sheet under the broiler 5-inches from the heat source and grill until glazed and warm.

Transfer the tart to the centre of a warmed plate. Drizzle a line of basil oil around the tart and serve immediately.

Serves 12

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