INGREDIENTS

INSTRUCTIONS

* Preferably Montrachet
To prepare crust: You will need a 10- or 11-inch tart pan. Take a sheet of
puff pastry from freezer and defrost for 30 minutes. Position the oven rack
in the lower third of the oven. Preheat the oven to 400 degrees.
Unfold pastry and place on floured surface. Roll out pastry to a 14-inch
square or 4 inches larger than tart pan. Using the bottom of the pan as a
guide, cut a circle 2 inches larger than pan. You can bake scraps and use
for garnish if desired.
Place dough over rolling pin and carefully lay into tart pan. Fold over
about 1 inch of the dough to form an edge. Prick the bottom and side of the
pastry at 1-inch intervals with a fork. Bake for 15 minutes or until light
golden brown.
Remove tart from oven. Line a large cookie sheet with heavy-duty aluminum
foil. Place tart pan in center of cookie sheet.
Spread the pesto over the pastry. Sprinkle 2 tablespoons of the parmesan
over the pesto.
Wipe the tomatoes with a damp paper towel. Core and cut into 1/4- inch
slices. Starting at the outer edge of the pastry shell, arrange the
tomatoes in concentric circles, overlapping each slice slightly. You should
have 2 circles.
Crumble the goat cheese over the tomatoes. Distribute the olives on top,
then sprinkle with the remaining 1 teaspoon parmesan cheese. Grind some
black pepper over the top and drizzle with olive oil.
Bake the tart for 15 minutes, or until goat cheese begins to melt. If the
rim becomes too brown, cover it with strips of aluminum foil.
Just before serving, garnish the top of the tart with the shredded basil.
The tart can be served warm or at room temperature.
To store, cover leftover tart with a piece of wax paper, then aluminum
foil, and refrigerate for up to 3 days. Reheat before serving. Makes 6
servings.
The superb flavors in this simple tart derive from quality ingredients --
the freshest tomatoes, fragrant fresh basil leaves, imported nicoise
olives, Montrachet goat cheese, and extra-virgin olive oil. All of these
luxurious ingredients are baked ina delicate puff pastry crust. I doubt
that there will be a morsel left.
Recipe adapted from "Great Pies & Tarts" by Carole Walters; published in
The Oregonian; Portland, Or.; Jan 26, 1999;
Per serving: Calories: 420 (9% from protein, 22% from carbohydrate, 69%
from fat) Protein: 9 grams Total fat: 33 grams Saturated fat: 7 grams
Cholesterol: 12 mg Sodium: 678 mg Carbohydrate: 23 grams Fiber: 1 gram
Exchanges: 1/2 vegetable, 11/2 starch, 1/2 meat, 6 fat.
Recipe by: Adapted from "Great Pies & Tarts" by Carole Walters
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus believes in you”