Tomato and Goat Cheese Tart

Name: Tomato and Goat Cheese Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 7-10 Tbsp - 1 roll (270 g) of puff pastry (refrigerated shelf); 7-10 Tbsp - 600-700 g cherry tomatoes; 7-10 Tbsp - 1⁄2 Bunch of thyme; 7-10 Tbsp - 2 tablespoons breadcrumbs; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 300 g fresh goat cheese; 7-10 Tbsp - 3-4 tablespoons olive oil; 7-10 Tbsp - 2-3 tablespoons of milk; 7-10 Tbsp - possibly aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

7-10 Tbsp - 1 roll (270 g) of puff pastry (refrigerated shelf)
7-10 Tbsp - 600-700 g cherry tomatoes
7-10 Tbsp - 1⁄2 Bunch of thyme
7-10 Tbsp - 2 tablespoons breadcrumbs
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 300 g fresh goat cheese
7-10 Tbsp - 3-4 tablespoons olive oil
7-10 Tbsp - 2-3 tablespoons of milk
7-10 Tbsp - possibly aluminium foil

Directions

1
Take the dough out of the refrigerator and let it rest for about 10 minutes. Wash the tomatoes, drain well and cut in half. Wash the thyme, remove the leaves.
2
Unroll the dough and place it together with the baking paper in a rectangular tart tin (approx. 19 x 27 cm). Press up the edge a little. Sprinkle the base with breadcrumbs. Place the tomatoes with the cut surface facing upwards (this way the dough rises better) close together.
3
Season with salt and pepper. Sprinkle with thyme.
4
Crumble goat's cheese over the tomatoes. Drizzle everything with oil. Brush the edge of the dough with milk. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Cover the edges of the dough with aluminium foil if necessary.