BLACK OLIVE AND GOAT CHEESE TART (ANTHONY SEDLAK)

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Make and share this Black Olive and Goat Cheese Tart (Anthony Sedlak) recipe from Food.com.

Provided by Oishi

Categories     Lunch/Snacks

Time 40m

Yield 1 tart, 4 serving(s)

Number Of Ingredients 20

4 roma tomatoes, halved, cored and seeds removed
2 tablespoons olive oil
1 sprig thyme
salt and pepper
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
2 cups pitted black olives
4 cloves roasted garlic
1 cup olive oil
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

Steps:

  • 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.

Nutrition Facts : Calories 930.1, Fat 97.4, SaturatedFat 14.9, Cholesterol 57.8, Sodium 779.9, Carbohydrate 11.4, Fiber 5.1, Sugar 2.2, Protein 8.7

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