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

Provencal Chevre Tart
Provencal Chevre Tart

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