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These Goat Cheese and Tomato Tarts are delicious and the perfect tart for your next get-together. The crust is so versatile!
Greetings from Paris! We have a delightful recipe to share today, our Goat Cheese and Tomato Tarts but first a bit about our adventure here in "The City of Lights".
For any of our new readers, and those who may not have checked in with us over the past week; we're posting from Paris, France. Scott and I have a 40th anniversary this year and we couldn't think of a better place to celebrate it than in the City of Light. Did you know it's also known as the city of love?
We've rented a little flat in the heart of the Latin District (We shared a pictorial tour of it yesterday - Part 1). We'll continue with Our Little (very little) Paris Apartment - Part 2 soon, but thought we'd take a little veer today to share a fabulous (French) recipe, a fun story and a delicious adventure.
A number of years ago I read about a really unusual, really easy and supposedly super delicious crust, perfect for pies and tarts of all kinds. My interest was piqued, but honestly, I was quite doubtful.
But, the person writing about it was David Lebovitz, and I have to say, he ranks as quite trustworthy in my book. So I gave it a try. The crust was tender and flaky with a fabulous brown butter flavor - definitely the easiest pie/tart crust I'd ever made. I loved that there was no rolling, no cutting butter into flour, no pre-baking the crust and no fancy equipment involved other than a glass bowl and a sturdy spoon. I've been making this crust ever since and the recipe is always requested when I serve it to guests.
There was something else I learned that day, as I read David's article. Or I should say someone else. It was Paule Caillat, a French cooking school chef who runs a culinary school in Paris called Promenades Gourmandes. I read about her fabulous market classes where she takes small groups of students to her favorite gourmet markets and introduces them to the Parisian culinary world.
Ever since a class at Promenades Gourmandes has been on my culinary bucket list. Earlier this year, when Scott and I were planning our trip to Paris, I emailed Paule but figured we were probably too late to attend one of her very popular classes. I was excited when she responded that there was an opening and Scott and I have been anticipating it ever since.
Bright and early this past Wednesday morning we left our Little (very little) Paris Apartment to navigate our way to the Rue Montorgueil, the rendezvous point Paule had specified, in front of the famous Pâtisserie Stroher (the oldest pastry shop in Paris!).
We got to the Rue Montorgueil a bit early and enjoyed cappuccinos while we waited. Bolangeries (bakeries), pâtisseries (pastry shops), boucheries (butcher shops), poissonneries (fish shops), cours des halles (produce shops), fromageries (cheese shops) and chocolaterie (you can guess what these are) lined the bustling street.
I recognized immediately Paule from pictures I'd seen online; a diminutive woman with a warm, friendly smile. She introduced herself, her perfect English paired with a charming French accent. We bonded quickly and soon we were off on our culinary adventure.
Since Scott took lots of pictures so I'll let some of them give you a peek into our day:
It was an awesome day, so awesome that no one wanted to leave. We sat around the table till almost 4 o'clock that afternoon enjoying the food and each other's company. It's was truly a dream come true!
Oh, and the Goat Cheese and Tomato Tarts are delicious, and an the perfect tart for your next get-together. The crust is so versatile!? Paule's crust pairs perfectly with the light, fresh thyme scented filling. I made them several times recently. Once was for a best friend's birthday lunch.
All of the guests loved these Goat Cheese and Tomato Tarts and the recipe was requested by many.
The tarts can be made in advance and warmed up just before serving. They'd be perfect for a Mother's day or spring brunch. We've enjoyed them for breakfast, lunch and dinner.
If you ever get a chance to visit Paris, be sure to check out Promenades Gourmandes. You won't be disappointed. And if you want a little taste of Paris without even leaving your home whip up Paule's wonderful crust for these Goat Cheese and Tomato Tarts or another favorite pie, tart or quiche recipe. Bon Appetit!
Note: the recipe below yields 6 5-inch tart shells. I actually double Paule's crust recipe for the 6 servings. If you want to make an 8 or 9-inch crust, follow this recipe.
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Goat Cheese and Tomato Tarts
Ingredients
- 1 cup cherry or grape tomatoes, sliced about ⅓-inch thick and placed on several thickness of paper towels to drain excess liquid
- ¾ cup whole milk
- 4 3-4 inch sprigs fresh thyme
- 1 medium shallot, thinly sliced
- 1 medium bay leaf
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 large eggs, separated
- 1 cup grated parmesan cheese
- 2-3 ounces soft mild goat cheese, crumbled
- ¼-½ teaspoons salt
- prepared tart shells, see recipe below
- fresh thyme sprigs for garnish, if desired
Instructions
- Heat milk, thyme, shallot and bay leaf till it bubbles and simmers, then remove from heat and allow to steep for one hour. Strain milk through a fine strainer and set aside.
- Preheat oven to 375°F.
- Melt butter in a heavy bottom sauce pan over medium heat. Add flour and whisk to combine. Reduce heat to low and cook for 3 minutes, stirring continuously. Add the steeped milk all at once. Stir continuously till mixture is bubbly and thickened.
- Remove from heat and add egg yolks, stir well till completely incorporated. Add Parmesan and goat cheese and stir to combine. It's okay if some small pockets of goat cheese remain.
- Place egg whites in a clean, medium size bowl and beat with an electric mixer till stiff peaks form. Add ¼ of the egg whites to the cheese mixture and fold gently from the bottom up. Add half of the remaining egg whites and fold until combined. Repeat with remaining whites. Mix gently till combined.
- Scoop batter into prepared, pre-baked shells. Top with sliced tomatoes. Brush surfaces of tomatoes gently with olive oil. Sprinkle with freshly ground black pepper.
- Place sheet pan in oven and bake until soufflés are puffed and light golden brown, about 20 minutes. Serve immediately or keep at room temperature for 3-4 hours. Reheat for 8-10 minutes at 375˚F before serving.
- Garnish with fresh thyme leaves, if desired
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French Tart Crust Recipe
Ingredients
- 6 ounces 180g unsalted butter, cut into pieces
- 2 tablespoons vegetable oil, I used canola
- 6 tablespoons water
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 slightly-rounded cups, 300g or 10 ounces flour
Instructions
- Preheat the oven to 410º F (210º C).
- In a medium-sized Pyrex bowl, combine the butter, oil, water, sugar, and salt.
- Place bowl in the preheated oven for 15 minutes,until the butter is bubbling and brown around the edges.
- Carefully remove the bowl from oven. Using an oven mit to hold the bowl, pour the flour into the butter mixture and stir until the dough comes together and forms a ball. d
- Divide the dough into 6 equal pieces and transfer them to 6 5-inch tart pans (with removable bottoms)
- When the dough is cool enough to handle, pat it into the pans and use your fingers to press it up the sides of the tart molds.
- Prick the dough all over with the tines of a fork then place the tart pans on a baking sheet and bake in the oven for 15 minutes, or until the dough is golden brown.
- Remove from the oven and set aside to cool.
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Oh how I would LOVE to go and take the class! I am trying to find it now online, but it shows that the web site de-activated last week! Crazy! Is there any chance you have any other contact information for the school?
I am making the tarts for dinner tonight!
Thank you
Hi Charise, Paula has moved to Lyon, France. I'm not sure if she's doing classes there.
This recipe looks amazing & I can’t wait to try it!!! Please forgive me but I cannot see why this is a 9 hour recipe...I’ve looked over it & obviously missed something...I’m so sorry! Thank you for showing me the time frame!! 😊
Hi Diane, actually it doesn't take anywhere near 9 hours for these tarts. I changed recipe plugins awhile back and it messed up all of my times on the recipes. I've been slowly going back and correcting these errors but it's taking a while with over 1100 recipes. I have corrected this recipe so it should be right now.
It is a total of 40 minutes to make.
Dear Chris,
I adored that little glass salad dressing vessel with the green handle that you bargained for on your Paris sojourn! You mentioned that you would post the perfect French salad dressing that you found while there. I can't seem to find it on your site. Could you direct me?
I've tried to like goat cheese , but I just don't. Is there another cheese I could use? And you mentioned these can be made ahead and reheated...How far ahead and how would you do it?
I just want to clarify. Does the crust recipe as posted make 6 5" tarts, or do you double this recipe to get 6 5" tarts? Thanks
These look amazing! I plan to make them soon. A couple questions: Does the tart shell need to be pre-baked before adding the egg mixture? Also, any estimate as to the length of time for baking the tart once it is fully assembled? Thanks!
Thanks for your comment/questions Sally! Yes, you do pre-bake them - I've clarified that in the recipe.Time - probably about 20 minutes, depending on your oven. Good questions!
Hi Chris,
Wow is all I can say!!!! I enjoy reading about your adventures. Thanks for sharing the recipe I am going to make these for brunch this weekend.
Danielle'
Every time we eat these, it reminds us of time spent in Europe - especially France! Amazing cheeses!
I'm green with envy!! Oh, what a fabulous day you had! Fantastic photos of all the goodies, too! Thanks so much for sharing- I love it!
Congrats on being able to work on your bucket list! You and Scott are creating memories that will last a lifetime. There are several tarts that I want to make and I look forward to trying this recipe. Rolling out dough is not one of my favorite things to do, thank you for sharing this.
I am living vicariously through you this week. My dream vacation is to go to France (and Italy!) for a culinary tour. This is so exciting! I also love that you are staying in a little French apt. How fun. Thanks for sharing with us!
So glad you are having such a wonderful time = what fun!!! the tarts look amazing!!
Mary
Two words to describe these tarts - PURE BLISS! Unbelievably gourmet deliciousness,, I paired it with your Israeli Couscous Salad with Tomatoes and Herb Pesto - what a beautiful plate and palate of flavors. Dessert? I cut up some strawberries, sprinkled them lightly with vanilla sugar and Grand Marnier. WOW!
I will have to try this crust recipe - it sounds wonderful. What a fabulous day in Paris - absolutely perfect experience. Love all the photos and the tarts are beautiful.
OMG this looks GORGEOUS!!! Love it!!
Thanks Sophia!
Best post EVER, Chris - and I cannot wait to try that crust! It sounds like the trip of a lifetime!
Thanks Sue, You're so kind. It's been wonderful, in every way!
How fabulous. I have enjoyed your vacation so much. I pinned your recipe - sounds like a perfect lunch.
Lebovitz worked as a pastry chef for Alice Waters for years before moving to Paris. I trust anything he makes.
btw - you are looking very Parisian. 🙂
Thanks Madonna! Just so we don't come out of this week looking like two Parisian croissants!
Stunning! What a wonderful, fun experience. So enjoying coming along on your trip with you 🙂
Thanks Jennifer, that makes both of us smile!
I am so enjoying travelling with you from London to Paris and thank you for sharing so much of your special holiday. Both you are and Scott work so well together and it's almost as if we are there with you. Thank you . We love Paris too xoxo
Beverley, you are so kind. We knew from the very beginning 40 years ago that we had something very special together, and working as a team on this blog for the past four years has just made it even more special.
Chris what a wonderful experience. I bet you were like a little kid waking up on Christmas morning that day. What a treat! I love getting a glimpse into how other people live when I travel but to get to cook with them - wow!
So true Claire! Eating a meal in another person's home always seems to bring people closer. Making it together magnifies it x10!
What a fun and wonderful experience! Your mini goat cheese tartlets look marvelous and so summery too.
Thanks Angie! We haven't met anyone who doesn't rave over Paule"s recipe, once they've tried them. It's so versatile too!
Something to remember for a lifetime!! I think in matters of food, the U.S.A. is so backward compared to France and other European countries. The stove is awesome! and I also love that pretty metal archway on the street. your pictures are divine!
Scott loves to keep me fully equipped in kitchen equipment, and I'm afraid he would have brought the stove over to the U.S. if the airline would have let him! LOL
My brain just exploded with envy. I hope that's not a bad thing where you are. 🙂 What a marvelous day out in Paris. The photos made me swoon with every scroll of the mouse wheel.
I love your tomato souffle tarts too! I want these right now.
Maureen - you're such a character! Yesterday was the first day that it rained all day. But you know what? We're in Paris, so it didn't make a bit of difference. We just pulled out the raincoats and umbrellas and had a ball. Today, it's back to amazing weather - sunny and a little cooler, but refreshing.
I am so, so jealous that you must see a green aura around this message.
What a wonderful experience. I'm also anxious for your next post because
my husband and I are planning a trip to France for the fall.
June, I bet fall in Paris will be gorgeous! Scott is working on a picture only recap of our time here and we're also working on Part 2 of Our Little (very little) Paris Apartment. Stay with us!
Did you specify that Scott needed to have photographic skills before you agreed to marry him 40 years ago? Chris. Smart girl. I was hoping you would tell us about your cooking school experience and yours seems to have been an extra special one. Was your chicken dish like the Poulet à la Moutarde that David Lebovitz used for the cover of his new cookbok? I've made that and it is delicious. Today on NPR Christopher Kimball (American Test Kitchen) said that Lebovitz's was one of the best recipe developers around. Didn't realize you need to ask for Traditional when buying a baguette these days. Susan Lester was in Paris last week and found some PIMENT D’ESPELETTE to bring home. Keep enjoying this wonderful week and sharing it with us, s'il vous plaît.
Haha, actually when I married Scott, I had no idea of his multi-faceted gifts. I'm continuing to discover them too. 🙂
I'm not sure if this recipe is close to David's - he might have been inspired by Paule, who knows? But it was wonderful and I'll definitely be sharing it after we return home!
I can't believe I haven't tried Piment d"espelette before. It was used in another cooking class we attended also. It just adds a bit of really nice heat.
Thanks Mary, hope you're enjoying being back in Colorado.
reading your post is captivating! I feel as if I'm ALMOST there! we followed you two to the Inn at Little Pond Farm.......I sure hope we follow you again!!!! happy anniversary!! and CONGRATULATIONS!
So glad you enjoyed the post Susan! Thanks!
What tasty looking tarts, goat cheese and tomatoes are such a mouthwatering pairing!
And they are simply as delicious as they look!
what absolute fun you two..
Just looking at you both says it all..
Thank you for the recipe also!
We're so happy to share Paule's family recipe Monique - it's a classic!