Provencal Chevre Tart uses cherry tomatoes and lots of herbs for a delicious summer meal

·1 min read

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.

Provencal Chevre Tart
Provencal Chevre Tart

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