Goat Cheese & Olive Tart

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Impress your guests with a tart of briny olives and savory goat cheese. Cut into squares and serve warm. Top with figs or sliced pears for a seasonal flair.

Ingredients:

• 1/2 onion, finely sliced
• 3 tablespoons butter
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 3 ounces heavy whipping cream
• 1 puff pastry sheet
• 1 egg
• 3 ounces soft goat cheese of your choice
• 1 teaspoon DeLallo Nonpareil Capers
• 2 tablespoons pitted and chopped DeLallo Calamata or Olive Medley
• 1 sprig of thyme
• 3 teaspoons pine nuts
• Salt and pepper

Directions:

In a saucepan, combine thinly sliced onions and most olive oil. Sauté, adding butter after about 5 minutes. Once butter is melted and onions soften, add cream and bring to a boil.

Puree mixture in a food processor until smooth.

Preheat oven to 400˚F. Roll out puff pastry on a baking sheet lined with parchment paper. Placing another piece of parchment on top, cover pastry with another baking sheet or flat pan. This step is to keep pastry from rising too much.

Bake until golden for about 15 minutes, turning pastry once. Remove the pastry and brush with an egg wash of 1 egg and a dash of milk. Bake for an additional 2 minutes for glaze. Allow pastry to cool.

Preheat oven to 375˚F.

Spread layer of onion-butter mixture atop cooled pastry. Slice or crumble with goat cheese. Arrange chopped olives, capers, thyme leaves and pine nuts evenly across pastry. Drizzle with olive oil; salt and pepper to taste.

Bake for about 8 minutes or until cheese softens.

Best served warm.

Serves 6 to 8 Printer-friendly version