Parade Tomato Goat Cheese Tart

For the tomato and goat cheese tart, first grease a tart pan.

Prepare the tomato sauce. Peel and finely chop the onion and garlic. Finely dice the tomatoes. Sauté onion and garlic in olive oil. Add tomatoes and herbs and simmer for about 30 minutes. Stir again and again. If necessary, add a little water. At the end, season with salt, pepper and balsamic vinegar.

Preheat the oven to 180 °C.

In the meantime, roll out the short pastry a little more so that it covers the entire tart pan. Cut away any excess dough. Poke a few holes in the dough and chill the pan for at least 15 minutes. Then blind bake for 10-15 minutes. Brush with balsamic vinegar and return to oven for another 2-4 minutes.

Remove the herbs from the tomato sauce. Spread the sauce on the dough. Cut the goat camembert into slices. Top with the dried tomatoes and the goat camembert, season with salt and pepper.

Place the tomato and goat cheese tart in the oven again briefly until the cheese has melted a little.

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