This Provencal Chevre Tart recipe uses cherry tomatoes, lots of herbs for a delicious meal

This time of year, the summer produce is still plentiful, and fall produce is arriving in stores and appearing in your garden. You might be a little tired of tomatoes, so try this week’s recipe for a Provencal Chevre Tart as a new way to use up those cherry tomatoes from the garden (or store).

This recipe is from the late Tanya Tandoc, may she rest in peace. Tandoc was a beloved member of the Wichita, Kansas, food community.

I dug this recipe out of my archives from a cooking class she taught in my kitchen in 2010 before she reopened Tanya’s Soup Kitchen.

This recipe marries all the great things about summer – including tomatoes and fresh herbs — and it’s on a bed of puff pastry.

Anything with puff pastry is irresistible. You sprinkle goat cheese, tomatoes, shallot, thyme, basil and parsley then add a bit of heavy cream on top, bake it until the pastry is golden brown, and you have a delicious tart. Serve it as a side, as the main dish for lunch with a green leafy salad or even for breakfast. This recipe is versatile, and since it makes two tarts, you can have leftovers.

A version of this recipe originally published in the Wichita Eagle.

This story was originally published August 15, 2022 at 10:01 AM.