Goat Cheese and Tomato Soufflé Tarts

Goat Cheese and Tomato Soufflé Tarts - Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

Greetings from Paris!  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.

I can hardly wait to tell you about this one…

MY OTHER RECIPES


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 instructor 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. After shopping for the ingredients, the class then proceeds to Paula’s Paris apartment, where they cook lunch in her beautiful Paris kitchen.

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. To say I was excited, when she responded that there was an opening would be an understatement. 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!). As we walked to the Metro (the Paris underground transportation system) that morning, the thought ran through my head that this day would might just be one I’d never forget (I was right).

We got to the Rue Montorgueil a bit early and sat sipping 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 along with a darling young couple who would be attending the class with us, Safi and Lucia, also from the United States. Her perfect English paired with a charming French accent made us all feel quite welcome and comfortable. We bonded quickly and, after Paule oriented us to the day, 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:

Promenades Gourmandes Cooking School with Paule Caillat
After Paule introduced herself and the two other students in the class, we learned about the agenda for the day – a visit to the local markets to purchase our supplies,a short walk to Paule’s Paris apartment, a morning of cooking together and then lunch.

 

Promenades Gourmandes Cooking School with Paule Caillat
First stop was the cours des halles (the produce shop). We bought carrots, asparagus, mushrooms, celery and fresh herbs. Everything was absolutely gorgeous! Scott was going crazy with his camera.

 

Promenades Gourmandes Cooking School with Paule Caillat
Of course no meal in France is complete without bread, baguettes to be precise. Paule explained that the way baguettes are made is strictly regulated by the French government in that they can only contain flour, yeast, salt and water. The weight and price of each baguette is also stipulated.

 

Promenades Gourmandes Cooking School with Paule Caillat
Despite the regulations, Paule explained that not all baguettes made in France are the same. Ever since the class Scott and I have specified “traditional baguette” each day when we purchase our daily bread. Although the traditional baguettes don’t cost much more they are superior in quality of ingredients and they are made in the old traditional French way. You can tell the difference just by looking at them: the traditional are a bit deeper in color, have more pointy ends and have a definitely hand crafted appearance.

 

Promenades Gourmandes Cooking School with Paule Caillat
Next stop was the fromagerie where the cheese monger picked five difference cheeses for us that were at their optimum ripeness. An amazing, mind boggling selection. I’m so glad it wasn’t my job to choose our cheese course!

 

Promenades Gourmandes Cooking School with Paule Caillat
On to the boucherie (butcher shop). Oh my, now this was a true butcher shop, the kind you don’t find much any more in the U.S. This fellow is a true artist (pronounced arteest in French) in his trade.

 

Promenades Gourmandes Cooking School with Paule Caillat
Our little Caddie (shopping cart on wheels used frequently by the French to tote their groceries home from the market) was getting full! It was time to head to Paule’s apartment where she holds her Promenades Gormandes classes.
Cooking School at Promenades Gourmandes
We cooked all morning under Paule’s expert instruction and learned all kinds of fascinating tips, tricks and facts about cooking in general and French cooking specifically. One thing I learned about is Piment d’Espelette, a delightful, mildly hot condiment. It’s very popular here in France and is made from a variety of chili peppers that are cultivated in Espelette (Basque country, South West France). I’ll have a few jars stashed in my suitcase when we head back home.

 

Promenades Gourmandes Cooking School with Paule Caillat - Safi and Lucia
Our sweet new friends, Safi and Lucia. We had the BEST time cooking together and getting to know them. Just looking at their faces in this picture makes me want to go back and play with them again in the kitchen!

 

Promenades Gourmandes Cooking School with Paule Caillat
Paule’s amazing oven, isn’t it cool?

 

Promenades Gourmandes Cooking School with Paule Caillat
Of course we HAD to have Paule’s famous crust as part of our lunch. It can be used for both sweet and savory tarts. She gave us a choice and we unanimously chose sweet. It was so fun seeing her make it and learning little tips from the maestro herself. And oh my! Paule filled the tart with an absolutely amazing chocolate ganache filling and topped it with fresh raspberries. (Yes, I will be sharing that recipe, probably after we return to home.)

 

Promenades Gourmandes Cooking School with Paule Caillat
To die for!! Amazing! Magnifique! We’re obviously not the only ones who feel this way as Paule’s crust has also been touted in Saveur magazine and Food 52.

 

Promenades Gourmandes Cooking School with Paule Caillat
We were starving after cooking all morning. Well, I have to be honest, we did have a break about half way through – Paule gave us a French cheese tutorial and her delightful husband Olivier paired French wine to go with it. But we were still starving by lunch time and thoroughly enjoyed the wonderful meal we had prepared. The menu was fabulous: ……Petits Soufflés de Christope – Twiced Baked Souffles …… Classique Salad Francaise – Classic French Salad …… Poulet aux Deux Moutardes – Chicken with a Mustard Sauce ……Tarte su Chocolat with Ma Pâte Sucreé – Chocolate Tart with the Caillat Family Crust.

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 for this little cooking fanatic!

Oh, and the Goat Cheese and Tomato Soufflé Tarts? 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.

Goat Cheese and Tomato Soufflé Tarts - Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

All of the guest loved them and the recipe was requested by many.

Goat Cheese and Tomato Soufflé Tarts - Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

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.

Goat Cheese and Tomato Soufflé Tarts - Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

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!

P.S. We’ll be back with Our Little (very little) Paris Apartment, part 2 so stay tuned!

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 Soufflé Tarts

5 from 6 reviews

Goat Cheese and Tomato Souffle Tarts – Delicious and make ahead, perfect for special celebrations. Everyone seems to love them!

  • Author:
  • Yield: 6 servings

Ingredients

  • 1 cup cherry or grape tomatoes, sliced about 1/3-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

  1. 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.
  2. Preheat oven to 375°F.
  3. 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.
  4. 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.
  5. Place egg whites in a clean, medium size bowl and beat with an electric mixer till stiff peaks form. Add 1/4 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.
  6. 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.
  7. 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.
  8. Garnish with fresh thyme leaves, if desired

 

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French Tart Crust Recipe

Goat Cheese and Tomato Soufflé Tarts - super delicious and make ahead, a perfect combination!

5 from 6 reviews

Buttery, crisp and super delicious. Oh and it’s easy with no rolling, cutting butter into flour or pre-baking and it can be made in advance. Could you ask for more?

Ingredients

  • 6 ounces (180g) unsalted butter, cut into pieces
  • 2 tablespoons vegetable oil (I used canola)
  • 6 tablespoons water
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 slightly-rounded cups (300g or 10 ounces) flour

Instructions

  1. Preheat the oven to 410º F (210º C).
  2. In a medium-sized Pyrex bowl, combine the butter, oil, water, sugar, and salt.
  3. Place bowl in the preheated oven for 15 minutes,until the butter is bubbling and brown around the edges.
  4. 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
  5. Divide the dough into 6 equal pieces and transfer them to 6 5-inch tart pans (with removable bottoms)
  6. 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.
  7. 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.
  8. Remove from the oven and set aside to cool.


39 thoughts on “Goat Cheese and Tomato Soufflé Tarts”

  • 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’

  • 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!

  • 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!

  • 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. 🙂

  • 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.

  • 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!

  • 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!

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