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
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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