Recipe for Tomato Tart with Goat Cheese & Olive Tapenade
Recipe By: FCI
Serving Size: 8
12 sheets phyllo dough, covered with a damp towel
5 tablespoons of honey
1 stick of butter
2.25 lb ripe plum tomatoes
4 garlic cloves, peeled and sliced
2 branches thyme, broken in large pieces
2 bay leaves, broken in large pieces
Salt and pepper, to taste
400 g (14 oz) calamata olives, pitted
1 garlic clove, peeled, germ removed
2 anchovy fillets, rinsed
8 basil leaves
180 g (6.5 oz) extra virgin olive oil
125 g (4.5 oz) goat cheese, en pommade
2-3 sage leaves
90 g (3.25 oz) extra virgin olive oil
3 Tbl balsamic vinegar
Salt and pepper
Sage leaves, for decoration
Preheat oven to 250. Melt butter and honey in small pot till melted. Let cool. Layer phyllo and with a brush place a good amount of butter and honey mixture in between each layer. Cut each phyllo sheet into 4 squares, and arrange in single layers on baking sheets lined with parchment paper. Place in the oven, and bake for 15 minutes or until taken on a light brown color. Remove from the oven, and set aside to cool.
1. Reduce oven to 250F.
2. Cut tomatoes in thirds lengthwise and remove seeds and core, leaving only petals.
3. Place tomatoes in a bowl with aromatics and season lightly.
4. Arrange tomatoes on a sheet pan lined with parchment paper or a Silpat mat, and place them in the oven, Bake approx 1 hour, or until tomatoes have softened and shrunken slightly, but have not become shriveled or dehydrated.
5. Remove tomatoes from pan and eliminate all the aromatics. Set aside.
Place olives, garlic, anchovies, and basil in the bowl of a Vita Prep and puree the ingredients, adding the oil ingredients are processed. If desired, add a touch of lemon juice. Remove mixture and set aside.
For ASSEMBLY AND BAKING:
1. Spread the phyllo with some of the tapenade, trying not to come all the way to the edge. Arrange the tomato petals over this in a slightly overlapping pattern.
2. Place them on a tray and bake them for another 10 minutes, or until golden.
3. Blend the goat cheese with the sage and some olive oil until achieve a smooth mixture. Season mixture with pepper and a touch of salt.