Goat Cheese and Tomato Tart (Galette au Chevre et aux Tomates)

To give the dish a lightnessand the cook the possibility of using purchased pastry doughthis little galette is prepared with puff pastry rather than with the olive oilbased shortcrust pastry that is traditionally used. The rustic nature of the original still shines through in the combination of potatoes, tomatoes and the ubiquitous cheese made from the milk of myriad goats that roam the hillsides of Haute Provenceall products that the farmers of the area have readily at hand. The basil oil can be stored in a cool, dark place for up to 2 months. It is also excellent in green salads, tomato salads and ratatouille, and drizzled over lamb or poached seafood.
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