Roasted Garlic & Goat Cheese Tomato Tart

Roasted Garlic & Goat Cheese Tomato Tart

Posted by rosiewny from TOH Bulletin Board

this recipe popped up at the TOH bulletin board one day and immediatly got rave reviews from many readers! I thought ok whats not to love about this tart... gave it a try with finger licking, hard to stop results. Even my son who is only starting to like goat cheese would finish. It is a great summer lunch or light supper - fantastic with those sun spoiled, flavourful tomatoes!!! I am sure you will not regret making this treat - can be also converted into little appys if you make miniature tarts! Enjoy Alissa

3 large tomatoes, evenly sliced into 1/4-inch thick slices
1 puff pastry sheet, thawed according to the package directions
1 head roasted garlic
1/2 cup extra-virgin olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped chives
Coarse sea salt and pepper to taste
Fresh basil leaves, chopped
Kalamata olives, pitted and halved
Balsamic Vinegar
Grated parmesan cheese

Preheat oven to 400ºF. Line a baking sheet with parchment paper. 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 to 1/8-inch thickness. Cut into a round, and place on prepared baking 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 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.