Oven-Dried Tomato Tart With Goat Cheese And Black Olives
 
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 rose to echo the provenšal flavors of the tart, 
or a new zealand sauvignon blanc. 
 
5 Tbsp  extra-virgin olive oil, divided
6 medium  tomatoes or large romas, cored, halved crosswise, seeded
2 small  garlic cloves, thinly slivered
2 Tbsp  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 Tbsp  freshly grated parmesan cheese
 
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. 
 
makes 6 to 8 servings. 
 
 
-- 
(ID: 1432) Mirror: rec.food.recipes: Mon, Sep 5, 2005


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