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Le Chaudron recipe
Tarte fine aux tomates confites
Thin tart with slow-roasted tomatoes
⏱ 45 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1all-butter puff pastry250 g (9 oz)
1 kg (2.2 lb)ripe Roma tomatoes
4 clovesgarlic
150 g (5 oz)fresh goat cheese
3 tbspwhole-grain mustard
6 tbspextra-virgin olive oil
2 tspsugar
1bunch of fresh basil
2 tspherbes de Provence
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 all-butter puff pastry 250 g (9 oz)
- 1 kg (2.2 lb) ripe Roma tomatoes
- 4 cloves garlic
- 150 g (5 oz) fresh goat cheese
- 3 tbsp whole-grain mustard
- 6 tbsp extra-virgin olive oil
- 2 tsp sugar
- 1 bunch of fresh basil
- 2 tsp herbes de Provence
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 150 °C (300 °F) fan. Wash the 1 kg (2.2 lb) of Roma tomatoes, halve lengthwise and remove the cores and seeds with the tip of a knife.Making it from scratch? See the puff pastry — ≈ 45 min
- Lay the tomato halves cut side up on the large parchment-lined baking sheet. Remove the germ from the 4 garlic cloves, slice thinly and tuck a slice into each tomato half.
- Drizzle with 3 tbsp of extra-virgin olive oil and sprinkle with the sugar, herbes de Provence, fleur de sel and pepper.
- Roast for 1 hr 30 min at 150 °C (300 °F) fan until soft, slightly shriveled and caramelizing at the edges.
- Meanwhile, take the puff pastry out of the fridge 10 minutes ahead. Roll it on a lightly floured surface into a 30 × 20 cm (12 × 8 in) rectangle, 3 mm (⅛ in) thick.
- Raise the oven to 200 °C (400 °F). Transfer the pastry to a parchment-lined baking sheet and prick well with a fork so it stays flat.
- Spread a thin layer of whole-grain mustard over the pastry, leaving a 1 cm (⅜ in) border. Crumble the fresh goat cheese evenly over it.
- Arrange the cooled tomatoes snugly on top. Drizzle with the remaining 3 tbsp of olive oil and bake for 20 minutes at 200 °C (400 °F) until golden. Sprinkle with basil.
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