About This Recipe
The baked cheese and mint pairs perfectly with the sweetness of tomatoes. Great as a main dish with a side salad or as an appetizer. Serve it warm or just out of the oven and only crumbs will remain!
Ingredients
At Oliviers&Co
6 tbsp Tomato & Espelette Pepper Délice
2 tsp Provencal Herbs
Salt from Camargue
Pepper
At the market
1 cup rice flour
8 tbsp butter
5 tbsp milk
8oz goat cheese
3oz feta
2oz parmesan
7oz crème fraîche
2 eggs
2 egg yolks
4 mint sprigs
Arugula
Directions
Mix the flour and butter in a food processor. Add milk and salt and knead vigorously for several minutes. Wrap the dough in a plastic wrap and refrigerate until well chilled, about 30 minutes.
Preheat oven to 350°F.
Spread out the dough on a lightly floured work surface and gently shape in a buttered pie dish. Line tart shell with parchment paper and fill with pie weights or dried beans.
Bake for 10 minutes, then carefully remove parchment paper and weights and leave to cool.
In a bowl, mix the goat cheese with chopped mint, salt & pepper and add Provencal herbs.
Spread the cheese mixture over the bottom of the precooked pastry and add the crumble feta.
In another bowl, mix cream with eggs and yolks. Add the parmesan, salt & pepper. Pour the mixture over the tart and bake for about 30 minutes, or until the tart crust is golden.
Allow to cool.
Spoon the tomato délice over the top of the tart.
Serve with arugula salad lightly dressed at your taste.