Because the crust is
made with purchased puff pastry dough, it's extremely easy to
More of Linda's delicious
Tomato Recipes. Also check here to learn
All About Tomatoes.
Roasted Garlic and Goat CheeseTomato Tart
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min
tomatoes, evenly sliced into 1/4-inch thick slices
Phyllo (Fillo) Pastry Sheet, thawed according to the package directions
1 head roasted
extra-virgin olive oil
goat cheese, softened
1/2 teaspoon chopped fresh
1 teaspoon chopped chives
Coarse salt and pepper to taste
basil leaves, chopped
Kalamata olives, pitted and halved
Grated parmesan cheese
* Check out my recipe for
Preheat oven to 400 degrees F.
To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of
paper towels or kitchen towels. Season the tomatoes with salt.
Allow the slices to drain in the refrigerator for 2 to 3 hours.
On a lightly floured surface,
roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on
parchment paper on a cookie sheet. Prick holes in the center of
the puff pastry with a fork, leaving a 1-inch border.
Mix roasted garlic with olive oil until a paste is formed.
Add goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.
Spread goat cheese over puff pastry, leaving same 1-inch
border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice
in the center
. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top
Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.
Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves.
Either serve hot to let cool to room temperature.
Makes 2 servings.