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Home » Recipes » Black Olive and Goat Cheese Tart
Courtesy of:
The Main 
Episode:
Black Olives 
Host:
Anthony Sedlak  
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Black Olive and Goat Cheese Tart

Yield:  4


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Ingredients:

Oven Dried Tomatoes

  • 4 roma tomatoes, halved, cored and seeds removed
  • 2 tbsp olive oil
  • 1 sprig thyme
  • salt and pepper

Pesto

  • 2 cups basil leaves, washed and dried well
  • 3 tbsp pine nuts
  • 1/3 cup grated parmesan cheese
  • 1 clove garlic
  • 1/4 cup olive oil
  • salt to taste

Tapenade

  • 2 cups pitted black olives
  • 4 cloves roasted garlic
  • 1 cup olive oil
  • 1 x 10 x 10 inch sheet pre-rolled butter puff pastry, (1/2 450g package)
  • 1 egg yolk
  • 1/4 cup basil leaves, washed and roughly torn
  • 1/4 cup goat cheese, room temperature
  • 2 tbsp olive oil
  • 3 tbsp grated parmesan
  • salt and pepper to taste

Sicilian Orange Salad

  • 3 oranges, peel and most of pith removed
  • 1/4 red onion, very thinly sliced and soaked in cold water
  • 1/4 cup torn basil leaves
  • 1 tsp dried chilli flakes
  • 1/4 cup olive oil
  • 1/4 cup Sicilian black olives, pitted
  • 1 tbsp salt
  • pepper to taste
 
Directions:

Oven Dried Tomatoes

  1. To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes

Pesto

  1. To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.

Tapenade

  1. To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.

Sicilian Orange Salad

  1. To prepare oranges, peel and cut each orange along segments into eight pieces. Season orange slices well with salt.
  2. Toss together with drained red onion slices, basil, chilli flakes, olive oil and olives. Adjust seasoning with additional salt and pepper, if necessary.

Black Olive and Goat Cheese Tart

  1. Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.)
  2. Transfer to parchment lined baking tray. Pierce puff in several places with fork.
  3. Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
  4. Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
  5. Top with torn basil leaves. Let cool slightly before serving.