Oven Dried Tomato Tart with Goat Cheese and Black Olives

deb-in-mi

Well-known member
6 to 8 servings

5 T. extra-virgin olive oil
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 T. minced fresh thyme, divided
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 cup coarsely grated whole milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 oz.)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 T. freshly grated Parmesan cheese

Preheat oven to 300 F. Line rimmed baking sheet with foil; brush foil with 1 T. oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 T. thyme over tomatoes; drizzle remaining ¼ cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator).

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to ¾ inch. Fold overhang in and press, pushing crusts1/4 inch above pan. Pierce crust all over with fork, chill 30 minutes.

Position rack in center of oven and preheat to 375 F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350 F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 T. thyme togther in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

Source: Bon Appetit, August 2005
 
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