Tarte provençale with tapenade, goat cheese, roasted tomatoes and peppers
400 g roasted cherry tomatoes
1 red pepper
280 g of tapenade
One roll of puff pastry (try to purchase puff pastry entirely made with butter and not palm oil).
100 g goat cheese
You will need to have roasted your pepper and tomatoes first, and let them cool down before you start. I roast my tomatoes separately from the pepper with a drizzle of olive oil (it usually takes 30 minutes), in a hot oven at 180 ° C fan.
Once that’s done, put a baking tray in a pre-heated 180 ° C oven. This process will prevent the “soggy bottom” scenario.
Then start assembling your tart.
Roll out your pastry. Tip: I leave my pastry on the baking parchment it comes with. Then, I spread the tapenade evenly on top (Tapenade is very easy to make yourself you can find the recipe here), add your tomatoes and pepper (I sliced it into strips) and finish by adding bits of goat cheese on top. It is as simple as that. Then I take out my tray that has nicely been warming up in the oven and lift my tart onto the tray. Bake for 20 to 30 minutes until the edges are golden brown. Et voilà
P.S. If you are making your own tapenade, use good black olives, like kalamata. You can find these in the supermarket but also very good delis such as Burwash for example.