Fresh Goat Cheese Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 0.5 ½ point yeast (dry yeast or 1/2 cube fresh yeast)
- 125 ml water
- 30 ml oil
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 125 g cream cheese
- 1 goat cream cheese, French (Picandou)
- 3 tomato (s), pitted and diced
- 4 cloves garlic, chopped
- 3 tablespoon olive oil
- salt
- pepper
- possibly herbs, mixed, Italian
Print Recipe
Pin Recipe Instructions
- Mix the flour with the dry yeast, salt and sugar and knead a dough with water and oil (crumble the fresh yeast into the middle, add sugar and mix with water, then add OIL and salt).
- Then roll out the dough as thinly as possible on baking paper the size of a baking sheet.
- Mix the cream cheese with Picandou and garlic and spread on the pastry plate
- (You can also take whole goat`s cream cheese, e.g. Chavroux from the cooling shelf, then tastes stronger and is not always for everyone).
- Spread the tomato cubes on top, season with salt, pepper and sprinkle with an Italian herb mixture.
- Let the whole rest for about 10 minutes and bake in the preheated oven at 200 degrees for about 10 minutes. Drizzle with olive oil and bake at 225 degrees for another 5-10 minutes until the edges are light brown.
- The unbaked sheet of dough is super easy to freeze right after rolling it out on the baking paper. Then only defrost for about 15 minutes, cover and bake immediately.
- Also tastes good coated with sour cream, a finely chopped onion and bacon, like a kind of tarte flambée.
- The thinner the dough and topping, the more delicious I find it.
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