OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES
Categories Milk/Cream Egg Olive Tomato Appetizer Bake Vegetarian Goat Cheese Mozzarella Summer Phyllo/Puff Pastry Dough Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
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MinisterGPJ
[email protected]I'm not sure about this recipe. I don't really like goat cheese.
Lewis Bahati
[email protected]This tart looks amazing! I can't wait to try it.
Ncedisa Nqunqa
[email protected]#oven_dried_tomato_tart
Asad Rizvi
[email protected]The crust was a bit soggy. I think I would have baked it for a few minutes longer.
Omowon Titilayo
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Wahab Sheikh
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this tart. The goat cheese and olives helped to balance out the tartness of the tomatoes.
david campo campod
[email protected]This tart was easy to make and turned out beautifully. The flavors were well-balanced and the crust was perfect.
Ezeja Favour
[email protected]I made this tart for my family and they all loved it! The crust was flaky and the filling was flavorful. I highly recommend this recipe.
Yousuf Aslam
[email protected]This tart was delicious! I made it for a party and it was a huge hit. Everyone loved the flavors and the crust was perfect.
Rukhsar Mobile
[email protected]The crust was a bit soggy. I think I would have baked it for a few minutes longer.
El noob
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Broking heart
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this tart. The goat cheese and olives helped to balance out the tartness of the tomatoes. The crust was also very good.
Norman Olson
[email protected]This tart was easy to make and turned out beautifully. The flavors were well-balanced and the crust was perfect. I will definitely be making this again.
Viktoria Grundzova
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The crust was flaky and the filling was flavorful. I highly recommend this recipe.
Don't play with me
[email protected]This tart was amazing! The flavors of the tomatoes, goat cheese, and olives were perfect together. The crust was also very good. I will definitely be making this again.