Sometimes you just find that one thing, on that one particular day, that you simply must have! Oh for the love of goat cheese! Toss it in a salad, bread it and fry it or throw it in some quiche. Doesn't matter much to me, really. Here, I happened upon an outstanding recipe from Bon Apetit via
Epicurious that's bound to make it on to the table of my next soiree! Enjoy....
Oven Dried Tomato Tart with Goat Cheese & Olives
yield: Makes 6 to 8 servings
Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling.This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 6 medium tomatoes or large romas, cored, halved crosswise, seeded
- 2 small garlic cloves, thinly slivered
- 2 tablespoons 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 ounces)
- 2 large eggs
- 1/4 cup whipping cream
- 1/3 cup oil-cured black olives, pitted
- 2 tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 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 3/4 inch. Fold overhang in and press, pushing crust 1/4 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 tablespoon thyme together 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.
