Provençal Tomato, Goat cheese and Anchovy Tart
This elegant French tart uses a clever Parmesan cheese layer to keep the puff pastry crisp even under juicy tomatoes. You'll layer concentrated tomato purée, meaty tomato slices, tangy goat cheese, and savory anchovies on buttery pastry for a perfect balance of salt, acid, and umami. Takes 50 minutes total and serves 4-6 as a main course or appetizer.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does the Parmesan Keep the Pastry Crisp?
Traditional French technique shows that moisture is the enemy of flaky pastry. When tomatoes release their juices during baking, they normally soak into the dough and make it soggy. The Parmesan creates a waterproof shield.
Food science shows that Parmesan contains high fat solids that melt into a thin, semi-permeable barrier when heated to 200°C / 400°F. This fatty film blocks moisture from reaching the pastry while adding deep umami flavor that complements the anchovies.
Professional chefs know that the thermal shock between cold butter in the pastry and the hot oven creates the dramatic puff and lift. Keeping everything chilled until it hits the heat is what gives you those beautiful golden layers.
Ingredients
Recipe yields 4-6 servings
For the Pastry Base
| Amount | Ingredient | Notes |
|---|---|---|
| 230 g (1 sheet) | All-butter fresh puff pastry sheet | high-quality, chilled |
| 40 g (1/3 cup) | Parmigiano-Reggiano | finely grated to create the moisture barrier |
| 20 g (1 yolk) | Egg yolk | beaten with a splash of water for the crust wash |
For the Topping
| Amount | Ingredient | Notes |
|---|---|---|
| 60 g (1/4 cup) | Thick tomato purée (Passata) | reduced if watery |
| 5 g (1 tablespoon) | Herbes de Provence | dried blend of thyme, rosemary, savory, and oregano |
| 400 g (3-4 medium) | Meaty tomatoes (Coeur de Boeuf or Roma) | sliced 5mm thick |
| 100 g (3.5 oz) | Fresh goat cheese (Chèvre) | crumbled |
| 50 g (10-12 fillets) | Anchovy fillets in olive oil | drained |
| 15 g (1 tablespoon) | Extra virgin olive oil | for drizzling |
Instructions
Prep the Pastry
- 1
Preheat and Prepare Your Pan
Preheat your oven to 200°C / 400°F and line a heavy baking sheet with parchment paper. The heavy pan ensures even heat distribution so your pastry cooks uniformly, and the parchment prevents sticking without adding grease.
- 2
Score and Dock the Pastry (Create the Frame)
Score a 1 cm border around the edge of the cold puff pastry with a knife—don't cut all the way through. Prick the center area with a fork in a pattern. This 'docking' lets steam escape from the middle so it stays flat while the edges puff up into a beautiful golden frame.
- 3
Apply the Parmesan Barrier (The Waterproofing Trick)
Evenly sprinkle the finely grated Parmesan over the inner rectangle of the pastry, staying inside your scored border. When this cheese melts at 200°C / 400°F, it creates a thin fatty film that acts as a waterproof seal against the tomato juices while adding incredible umami flavor.
Build the Tart
- 4
Spread the Tomato Base
Mix the tomato purée with the Herbes de Provence and spread a thin, even layer over the Parmesan using the back of a spoon. This concentrated layer provides savory depth without adding too much moisture that could overwhelm your barrier.
- 5
Layer the Fresh Tomatoes
Arrange the sliced meaty tomatoes in slightly overlapping rows over the purée and season very lightly with salt. The salt helps the tomatoes release their remaining moisture during baking rather than after, which keeps your crust crisp.
- 6
Add the Cheese and Anchovies
Distribute the crumbled goat cheese and the anchovy fillets evenly over the tomatoes. The saltiness of the fish and the tangy acidity of the cheese will balance the natural sweetness that develops when the tomatoes roast.
- 7
Brush the Edges (The Golden Finish)
Brush the outer border of the pastry with the egg yolk wash, being careful not to let it drip down the sides. This creates a deep, professional golden-brown lacquer during baking and helps seal the edges.
Bake and Serve
- 8
Bake Until Golden and Crisp
Bake for 25–30 minutes at 200°C / 400°F until the pastry is deeply bronzed and the tomatoes have slightly shriveled at the edges. The deep color tells you the puff pastry is fully cooked through to the center with crisp, separated layers.
- 9
Rest Before Slicing (Lock In the Crispness)
Transfer the tart to a wire rack and let it rest for 5 minutes before slicing. This brief rest prevents trapped steam from softening the bottom crust and allows the flavors to settle and meld together.
Tips & Tricks
If your pastry gets soggy despite the Parmesan barrier: Salt your tomato slices on paper towels for 15 minutes before assembly to draw out excess water. This classical French technique removes the watery gel inside the tomatoes before they ever touch your pastry.
If your pastry didn't puff on the edges: Make sure the puff pastry is very cold when it enters the oven. The thermal shock between the cold butter and the 200°C / 400°F heat is what creates the dramatic lift. Also, check that egg wash didn't drip down the cut sides—it can glue the layers together.
If the anchovies taste too salty: Soak them in a little milk for 10 minutes and pat dry before adding them to the tart. The milk draws out excess salt while keeping the anchovy's deep umami flavor intact.
If you don't have Herbes de Provence: Mix equal parts dried thyme, rosemary, and oregano. Dried herbs work better than fresh here because they withstand the high oven heat without burning or turning bitter.
Frequently Asked Questions
Why use Parmesan instead of breadcrumbs?
While breadcrumbs absorb moisture, they can become soggy and pasty. Parmesan contains high fat solids that melt into a semi-permeable barrier at high heat, effectively waterproofing the dough. Plus, it adds a massive boost of umami that complements the anchovies perfectly.
Can I use fresh herbs instead of dried Herbes de Provence?
For the base purée, dried herbs are actually better because they withstand the 200°C / 400°F oven heat without burning or turning bitter. Save fresh herbs like basil or parsley to garnish the tart after it has finished baking for bright, fresh flavor.
Can I make this ahead of time?
You can assemble the tart up to 2 hours in advance and keep it in the fridge until you're ready to bake. However, it's best served fresh from the oven. If you have leftovers, reheat them in a hot oven for 5 minutes to restore the pastry's crunch.
What if I don't have meaty tomatoes like Roma?
Use any tomato variety but choose ones that feel firm and have thick walls. Avoid watery slicing tomatoes with lots of seeds and gel. You can also squeeze out the seed pockets gently before slicing to reduce moisture.
My pastry edges burned before the center cooked through—what happened?
Your oven likely runs hot or has uneven heat. Try rotating the pan halfway through baking, or tent the edges loosely with foil after 20 minutes to protect them while the center finishes cooking.
Can I skip the anchovies?
Yes, but you'll lose the deep savory punch they provide. If you're not a fan of anchovies, try adding a sprinkle of capers or a few sliced olives instead for a similar salty, briny contrast to the sweet tomatoes.
Do I need to thaw frozen puff pastry completely?
Yes, thaw it in the fridge overnight so it's cold but pliable. If it's too frozen, it will crack when you try to work with it. If it gets too warm, the butter melts and you lose the flaky layers.
Why does the recipe call for egg yolk instead of whole egg for the wash?
Egg yolk has more fat and less water than whole egg, so it creates a richer, deeper golden-brown color. Whole egg works too, but the finish won't be quite as glossy and professional-looking.