Goat cheese tomato tart with kalamata olives

Goat cheese tomato tart with kalamata olives | Such the SpotIs it just me, or do you find the word ‘tart’ in a recipe to be a red flag?  I did, until recently.  I was unnecessarily scared off by them–intimidated.  The good news is that I’ve since seen the light; tarts are not even a little bit difficult (assuming you cheat and use frozen puff pastry like I do, otherwise all bets are off).  In any case, this particular tart has been served at our family table twice in the last month.  It’s quite delicious when served with home fries as a brunch option, or with a green salad as a light summer dinner.  Go ahead and try it.  I promise it won’t bite.

Goat Cheese Tart with Sun-dried Tomatoes and Kalamata Olives

Goat cheese tomato tart with kalamata olives

Ingredients

  • 5 Tablespoons extra virgin olive oil, divided
  • 1/2 cup sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 sheet of frozen puff pastry, thawed
  • 1 Tablespoon fresh, minced time
  • 1 cup whole milk mozzarella cheese, finely grated
  • 4 oz. soft goat cheese
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/3 cup kalamata olives, pitted and sliced
  • 2 Tablespoons freshly-grated Parmesan cheese

Instructions

  1. Preheat oven to 300°. On a lightly floured surface, roll pastry dough into a 13-inch square. Carefully place dough into a tart pan with a removable bottom, making sure to press pastry firmly onto bottom and sides of the pan. Using kitchen shears or a sharp knife, trim overhang. Use a fork to prick the bottom of the dough thoroughly. Chill pastry for thirty minutes.
  2. When pastry has been properly chilled, place it on the center oven rack and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake for about twenty minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, for an additional twelve minutes. Remove crust from oven and cool on a wire rack for ten minutes. Reduce oven temperature to 350°F.
  3. Combine mozzarella, goat cheese, and thyme in medium bowl and mash with a fork. Season with salt and pepper to taste. Add eggs and cream and stir well. Spread cheese filling evenly over crust. Arrange sun-dried tomatoes and olives in filling. Top with sprinkled Parmesan cheese. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. This particular tart tastes best served warm.

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Goat cheese tart with kalamata olives | Such the SpotSOURCE: slightly adapted from Epicurious

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