Get ready to impress your taste buds and your Instagram followers with this sun-dried tomato and goat cheese tart that’s as easy to make as it is stunning to serve. Let’s dive into this cheesy, flaky, and slightly tangy creation that’s perfect for a cozy brunch or a fancy dinner party!
I cherish how this Tarte Tatin aux Tomates Sechées et au Fromage de Chèvre has such an incredible contrast. With its next-level flaky puff pastry base and truly caramelized sweetness from balsamic vinegar and honey, it’s a twist, as indicated, on a classic.
The decadent sun-dried tomatoes meld so beautifully with the oh-so-smooth goat cheese, and the fresh thyme really takes this dish to the next level.
Ingredients
- Puff Pastry: Rich in carbohydrates, provides a flaky and buttery base.
- Olive Oil: Heart-healthy fats, enhances flavor and richness.
- Balsamic Vinegar: Adds sweetness and tanginess, aids digestion.
- Honey: Natural sweetener, provides antioxidant benefits.
- Sun-Dried Tomatoes: Rich in antioxidants, intensifies tomato flavor.
- Goat Cheese: Good source of protein and calcium, creamy texture.
- Fresh Thyme: Aromatic herb, adds depth and earthy notes.
Ingredient Quantities
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 200g sun-dried tomatoes in oil, drained
- 200g soft goat cheese, crumbled
- Fresh thyme sprigs
- Salt and freshly ground black pepper to taste
- All-purpose flour, for dusting
- 1 egg, beaten (for egg wash)
How to Make this
1. Set your oven to 200°C (390°F) to warm it up.
2. In a medium saucepan, warm the olive oil over medium heat. Pour in the balsamic vinegar and honey, mixing until well blended. Bring the combination to a simmer, allowing it to do so for a few moments until the mixture has reduced slightly.
3. Combine the balsamic mixture with the sun-dried tomatoes in a pan and cook for a couple of minutes. Stir and coat the tomatoes well. Season with salt and pepper. Remove from heat and set aside.
4. Puff pastry should be rolled out on a surface that has been lightly dusted with flour. This helps get rid of any creases and makes it easier to work with. The pastry should be cut into a circle that is slightly larger than the skillet or tart pan that will be used.
5. In an oven-proof skillet or pan, distribute the sun-dried tomatoes evenly, making a single, flat layer.
6. Crumble the cheese made from goat’s milk over the tomatoes, guaranteeing an even distribution.
7. Fresh thyme sprigs should be placed on top of the cheese and tomatoes.
8. Place the puff pastry gently over the filling, tucking the edges neatly into the sides of the round skillet. Brush the top with the beaten egg for a glossy finish.
9. Move the skillet to the preheated oven and cook for 25-30 minutes, or until the pastry is puffed and its surface is a deep golden hue.
10. Let it cool for a few minutes, and then take a plate that you are going to use for serving and put it on top of the skillet. Invert the tart onto the plate, and carefully remove the skillet from the tart.
Equipment Needed
1. Oven
2. Medium saucepan
3. Spoon for mixing
4. Knife
5. Skillet or oven-proof tart pan
6. Rolling pin
7. Cutting board or surface for rolling pastry
8. Pastry brush
9. Plate for serving
FAQ
- Can I use a different type of cheese?Indeed, you can replace the goat cheese with feta or ricotta, providing an array of tastes and textures.
- How should I store leftovers?Keep any remaining food in an airtight container in the refrigerator for up to 2 days. The oven is the best option for reheating.
- Is there an alternative to puff pastry?Should you not be able to find puff pastry, a pie crust can serve as a substitute, though the end result will be marginally dissimilar in texture.
- Can I make this tart in advance?The components of the topping can be prepared ahead of time, allowing you to put the tart together quickly and easily just before baking it for maximum freshness.
- Are there variations for this recipe?Additional flavor can be gained from adding caramelized onions or roasted peppers.
- What should I serve with this tart?Complement its rich flavors with a fresh green salad or a light soup.
Tarte Tatin Aux Tomates Sechees Et Au Fromage De Chevre Recipe Substitutions and Variations
For the puff pastry, use a pie crust or phyllo dough for a different texture.
Instead of olive oil, use avocado oil or melted butter for a rich flavor.
Replace balsamic vinegar with red wine vinegar for a lighter tang.
Instead of honey, use maple syrup or agave nectar for a differing sweetness.
Substitute feta cheese or cream cheese for the goat cheese to change the taste.
Pro Tips
1. Chill the Pastry: Before using the puff pastry, make sure it is well-chilled. This will help it puff up more evenly and create a better flaky texture. If it starts to warm up while you’re working with it, pop it back in the refrigerator for a few minutes.
2. Use Sun-Dried Tomato Oil: Instead of discarding the oil from the sun-dried tomatoes, you can use a bit of it in place of some of the olive oil or in addition to it. This oil is full of flavor and can enhance the taste of the balsamic mixture.
3. Even Layer of Filling: Ensure the sun-dried tomatoes and goat cheese are spread in an even layer across the skillet. This will ensure that each bite has a balanced mix of flavors.
4. Prevent Soggy Bottom: To prevent the puff pastry from becoming soggy, make sure your filling (the balsamic-tomato mixture) is not overly wet. You want it to be coated but not dripping with excess liquid.
5. Alternate Herbs: While fresh thyme adds a great flavor, you can experiment with other herbs such as rosemary or basil depending on your preference, to give the dish a different aromatic profile.
Tarte Tatin Aux Tomates Sechees Et Au Fromage De Chevre Recipe
My favorite Tarte Tatin Aux Tomates Sechees Et Au Fromage De Chevre Recipe
Equipment Needed:
1. Oven
2. Medium saucepan
3. Spoon for mixing
4. Knife
5. Skillet or oven-proof tart pan
6. Rolling pin
7. Cutting board or surface for rolling pastry
8. Pastry brush
9. Plate for serving
Ingredients:
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 200g sun-dried tomatoes in oil, drained
- 200g soft goat cheese, crumbled
- Fresh thyme sprigs
- Salt and freshly ground black pepper to taste
- All-purpose flour, for dusting
- 1 egg, beaten (for egg wash)
Instructions:
1. Set your oven to 200°C (390°F) to warm it up.
2. In a medium saucepan, warm the olive oil over medium heat. Pour in the balsamic vinegar and honey, mixing until well blended. Bring the combination to a simmer, allowing it to do so for a few moments until the mixture has reduced slightly.
3. Combine the balsamic mixture with the sun-dried tomatoes in a pan and cook for a couple of minutes. Stir and coat the tomatoes well. Season with salt and pepper. Remove from heat and set aside.
4. Puff pastry should be rolled out on a surface that has been lightly dusted with flour. This helps get rid of any creases and makes it easier to work with. The pastry should be cut into a circle that is slightly larger than the skillet or tart pan that will be used.
5. In an oven-proof skillet or pan, distribute the sun-dried tomatoes evenly, making a single, flat layer.
6. Crumble the cheese made from goat’s milk over the tomatoes, guaranteeing an even distribution.
7. Fresh thyme sprigs should be placed on top of the cheese and tomatoes.
8. Place the puff pastry gently over the filling, tucking the edges neatly into the sides of the round skillet. Brush the top with the beaten egg for a glossy finish.
9. Move the skillet to the preheated oven and cook for 25-30 minutes, or until the pastry is puffed and its surface is a deep golden hue.
10. Let it cool for a few minutes, and then take a plate that you are going to use for serving and put it on top of the skillet. Invert the tart onto the plate, and carefully remove the skillet from the tart.
