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 tomato tart with kalamata olives


  • 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


  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.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 3186kcal Calories from fat 2307
% Daily Value
Total Fat 256g 394%
Saturated Fat 89g 445%
Transfat 0g
Cholesterol 625mg 208%
Sodium 2844mg 119%
Carbohydrate 136g 45%
Dietary Fiber 8g 32%
Sugars 15g
Protein 92g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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

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