Rocamador Cheese & Tomato Tart
Very easy
Victoire
Victoire

Rocamador Cheese & Tomato Tart

10 minutesPrep time

47 minutesCook time

512 cal.Per serving

Ingredients for 1 pie

Tomatoes (canned, peeled)

110 g

Tomatoes (canned, peeled)

Chèvre (Rocamadour)

3/4

Chèvre (Rocamadour)

Pie crust (ready-to-bake)

1/4

Pie crust (ready-to-bake)

Yellow onion

1/4

Yellow onion

Egg

3/4

Egg

Heavy cream

10 ml

Heavy cream

Herbes de Provence

1/2 pinch

Herbes de Provence

Utensils

Oven, Stovetop, Tart pan, Frying pan, Whisk, Parchment paper

recipe

  • Step 1
    Preheat the oven to 180°C Place the dough into a pie tin & prick with a fork. Pre-bake in the oven for 7 min, then set aside.
  • Step 2
    Meanwhile, peel & finely chop the onions.
  • Step 3
    Heat a drizzle of olive oil in a pan. Add the onions & sauté for 2 min.
  • Step 4
    Add the drained tomatoes into the pan. Season with salt, pepper & a pinch of herbes de Provence, if you have. Break down the tomatoes with a spatula et simmer for 7-8 min, to reduce the juices.
  • Step 5
    Meanwhile, in a large bowl, add : the eggs, cream, salt & pepper. Whisk vigorously.
  • Step 6
    Pour the egg mixture into the pre-cooked pie dough & spread the tomato mixture on top. Mix to combine.
  • Step 7
    Top with the rocamadour & a pinch of herbes de Provence. Bake in the oven for 40 minutes at 180°C.
  • Step 8
    Once golden & cooked through, remove the tart from the oven & serve alongside a green salad. Enjoy !