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Tomato, Gruyere and Goat Cheese Tart
Tarte a la tomate, au gruyere et au chevre
A Recipe From: Provence
This beautiful and flavorful tart makes a great appetizer or a light main course when paired with a green salad.

Skill Level: Easy
Serves: 9

Directions
Preheat oven to 425ºF. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and garlic; sauté for 15 minutes, stirring frequently, until the onions are transparent and limp. Add ½ tsp sea salt, ¼ tsp pepper, 1 tsp herbs of Provence and the wine; cook another 10 minutes until wine has evaporated. Set aside.
Roll out cold pastry on a sheet of parchment paper (or Silpat) and place on a sheet pan. With a sharp knife, score a ¼" border inside the perimeter of the pastry. Prick the inside square with a fork and sprinkle half of the gruyere inside the border. Spread the onion mixture on top of the cheese; crumble goat cheese over the onions; arrange the slices of tomato on top of the goat cheese; brush tomato slices with remaining olive oil; sprinkle with salt, pepper, remaining gruyere and chopped basil. Bake for about 20 minutes until the pastry is golden brown. Cut in 9 squares for appetizers or in 4 slices for a light main course. Serve warm.


Sylvaine's tips
Use some fairly large tomatoes or, if preferred, an array of heirlooms of different colors.

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer


Ingredients
2 tbsp extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, chopped
Sea salt
Black pepper
1 tsp herbs of Provence
2 tbsp dry white wine
1 sheet of puff pastry (store-bought and defrosted)
4 tbsp grated gruyere
4 oz goat cheese
9 large slices of tomato
2 tbsp chopped basil


Wine Pairings

wine Côtes du Rhône blanc






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