Black Olive Goats Cheese Tartlets Recipes

BLACK OLIVE & GOAT'S CHEESE TARTLETS

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.

DATE, OLIVE, AND GOAT-CHEESE TART

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.

BLACK OLIVE AND GOAT CHEESE TART (ANTHONY SEDLAK)

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.