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Oven-Dried Tomato Tart with Goat Cheese and Black Olives Recipe

Oven-Dried Tomato Tart with Goat Cheese and Black Olives Recipe

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Oven-Dried Tomato Tart with Goat Cheese and Black Olives

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Ingredients

Count

Nutrition

437

Calories

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Ingredients:

Serving

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-oz package), thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 oz)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tbsp freshly grated parmesan cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	436.96 Kcal (1829 kJ)
Calories from fat	354.79 Kcal
		% Daily Value*
Total Fat	39.42g	61%
Cholesterol	92.46mg	31%
Sodium	263.59mg	11%
Potassium	354.33mg	8%
Total Carbs	9.72g	3%
Sugars	4.17g	17%
Dietary Fiber	1.52g	6%
Protein	12.48g	25%
Vitamin C	18.9mg	31%
Iron	1.1mg	6%
Calcium	170.1mg	17%

Amount Per 100 g
Calories	200.28 Kcal (839 kJ)
Calories from fat	162.62 Kcal
		% Daily Value*
Total Fat	18.07g	61%
Cholesterol	42.38mg	31%
Sodium	120.81mg	11%
Potassium	162.41mg	8%
Total Carbs	4.46g	3%
Sugars	1.91g	17%
Dietary Fiber	0.7g	6%
Protein	5.72g	25%
Vitamin C	8.6mg	31%
Iron	0.5mg	6%
Calcium	78mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.