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Le Chaudron recipe
Tarte à la tomate et basilic
Tomato, goat cheese and basil tart
⏱ 40 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
8ripe oxheart tomatoes
200 g (7 oz)fresh goat cheese
100 g (3½ oz)mozzarella
4 tbspwhole-grain mustard
1large bunch of fresh basil
4 tbspextra-virgin olive oil
2 tbspbalsamic vinegar
1 tspsugar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
1 tbspbutterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 8 ripe oxheart tomatoes
- 200 g (7 oz) fresh goat cheese
- 100 g (3½ oz) mozzarella
- 4 tbsp whole-grain mustard
- 1 large bunch of fresh basil
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
- 1 tbsp butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the pastry out of the fridge 15 minutes before using. Preheat the oven to 200 °C (400 °F) fan. Butter the 28 cm (11 in) tart pan generously.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Roll the pastry to 4 mm (⅛ in) on a lightly floured surface, lift it into the pan and press against the sides. Prick the bottom well with a fork.
- Cover with parchment and weigh down with pie weights or dried beans. Blind-bake for 10 minutes at 200 °C (400 °F) to avoid a soggy bottom.
- Meanwhile, slice the 8 tomatoes 5 mm (¼ in) thick with a sharp knife. Salt lightly and lay them on paper towels for 15 minutes to drain.
- Take out the crust and remove the parchment and weights. Spread the bottom generously with whole-grain mustard — it seals the pastry and adds a kick.
- Crumble the fresh goat cheese with a fork and tear the mozzarella into small pieces. Scatter both evenly over the mustard.
- Arrange the tomato slices on top in overlapping circles. Sprinkle with the sugar to balance the acidity, season, and drizzle with extra-virgin olive oil.
- Bake for 30 minutes at 200 °C (400 °F) until the tomatoes are slightly jammy and the crust is golden. Drizzle with balsamic glaze and scatter with whole basil leaves. Serve warm.
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