Black Olive and Goat Cheese Tart (Anthony Sedlak)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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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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