Black Olive And Goat Cheese Tart Anthony Sedlak Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

Steps:

• Preheat oven to 375 degrees. Unfold dough onto a lightly floured piece of parchment. Cut into a 10-by-9-inch rectangle (if necessary, roll out slightly first). Trim edges. Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1-inch border (do not cut all the way through). Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.
• Meanwhile, cut 1/4 inch off of one end of a date. Remove pit. Cut date into 1/4-inch rounds. Repeat with remaining dates.
• Mix together goat and cream cheeses. Stir in remaining beaten egg, 1/2 teaspoon salt, and 1 teaspoon pepper. Stir in olives. Spread mixture evenly into hollow of tart shell. Toss dates and chiles with oil. Sprinkle over cheese mixture, pressing gently to adhere. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
• Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

Steps:

• Oven Dried Tomatoes.
• 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.
• To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
• Tapenade.
• To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
• Black Olive and Goat Cheese Tart.
• 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.).
• Transfer to parchment lined baking tray. Pierce puff in several places with fork.
• 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.
• 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.
• Top with torn basil leaves. Let cool slightly before serving.

Steps:

• Preheat oven to 425 degrees. Brush an 18-by-12 1/2-inch rimmed baking sheet with oil. Place dough on sheet; press into a rounded rectangle, about 14 by 12 inches.
• Heat 2 tablespoons oil in a mediumskillet over medium-high heat. Add onions and salt. Cook, stirring occasionally,until golden, about 12 minutes; transferto a bowl. Add tomatoes and remaining2tablespoons oil to the skillet. Cover;cook, stirring occasionally, until tomatoes collapse, about 10 minutes.
• Scatter olives, onions, tomatoes, andcheese over dough. Bake until crust isgolden, 25 to 30 minutes. Let cool 10 minutes. Serve, garnished with rosemary.