Someone’s in the Kitchen with…Cary
Goat Cheese & Oven Dried Tomato Tart
Spring is such an incredible time in Colorado. One of my true joys this season is sitting on the deck on a warm evening, looking at the snow-capped mountains, sipping a glass of Prosecco and enjoying a Goat Cheese Tart. It is one of my favorite appetizers and actually can be enjoyed for any occasion (and any season for that matter.) I snagged this recipe from a colleague and shamelessly now call it my own! You will too!
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed ** (see below for homemade crust - which makes it taste even better!)
- 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 Kalamata olives
- 2 tablespoons freshly grated Parmesan cheese
- 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
**For homemade crust:
- 1 1/2 cups white unbleached flour
- 1/2 tsp salt, plus more to sprinkle
- 1/2 cup butter or margarine, chilled
- 3-4 Tbsp cold water
- 1 tsp extra-virgin olive oil
Do this ahead of time! It can be prepared 1 day in advance and stored in single layer in covered container in refrigerator:
- 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.
- 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.