Black Olive and Goat Cheese Tart (Anthony Sedlak)
Ready In: 40 mins
Serves: 4
Yields: 1 tart
Ingredients
oven dried tomatoes
- 4 roma tomatoes, halved, cored and seeds removed
- 2 tablespoons olive oil
- 1 sprig thyme
- salt and pepper
pesto sauce
- 2 cups basil leaves, washed and dried well
- 3 tablespoons pine nuts
- 1⁄3 cup grated parmesan cheese
- 1 garlic clove
- 1⁄4 cup olive oil
- salt
tapenade
- 2 cups pitted black olives
- 4 cloves roasted garlic
- 1 cup olive oil
tart
- pre-rolled butter puff pastry (1/2 of a 450 g package)
- 1 egg yolk
- 1⁄4 cup basil leaves, washed and roughly torn
- 1⁄4 cup goat cheese, room temperature
- 2 tablespoons olive oil
- 3 tablespoons grated parmesan cheese
- salt and pepper
Directions
- Oven Dried Tomatoes.
- To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
- Pesto.
- To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
- Tapenade.
- To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
- Black Olive and Goat Cheese Tart.
- Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.).
- Transfer to parchment lined baking tray. Pierce puff in several places with fork.
- Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
- Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
- Top with torn basil leaves. Let cool slightly before serving.
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