Black Olive And Goat Cheese Tart (Anthony Sedlak)

Name: Black Olive And Goat Cheese Tart (Anthony Sedlak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oven dried tomatoes; 4 roma tomatoes, halved, cored and seeds removed; 2 tablespoons olive oil; 1 sprig thyme; salt and pepper; pesto sauce; 2 cups basil leaves, washed and dried well; 3 tablespoons pine nuts; 1/3 cup grated parmesan cheese; 1 garlic clove; 1/4 cup olive oil; salt; tapenade; 2 cups pitted black olives; 4 cloves roasted garlic; 1 cup olive oil; tart; pre-rolled butter puff pastry (1/2 of a 450 g package); 1 egg yolk; 1/4 cup basil leaves, washed and roughly torn; 1/4 cup goat cheese, room temperature; 2 tablespoons olive oil; 3 tablespoons grated parmesan cheese; salt and pepper

Servings: persons

oven dried tomatoes
4 roma tomatoes, halved, cored and seeds removed
2 tablespoons olive oil
1 sprig thyme
salt and pepper
pesto sauce
2 cups basil leaves, washed and dried well
3 tablespoons pine nuts
1/3 cup grated parmesan cheese
1 garlic clove
1/4 cup olive oil
salt
tapenade
2 cups pitted black olives
4 cloves roasted garlic
1 cup olive oil
tart
pre-rolled butter puff pastry (1/2 of a 450 g package)
1 egg yolk
1/4 cup basil leaves, washed and roughly torn
1/4 cup goat cheese, room temperature
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper

1
Oven Dried Tomatoes.
2
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.
3
Pesto.
4
To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
5
Tapenade.
6
To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
7
Black Olive and Goat Cheese Tart.
8
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.).
9
Transfer to parchment lined baking tray. Pierce puff in several places with fork.
10
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.
11
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.
12
Top with torn basil leaves. Let cool slightly before serving.

1111

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: oven dried tomatoes, 4 roma tomatoes, halved, cored and seeds removed, 2 tablespoons olive oil, 1 sprig thyme, and more.

Yes, Black Olive And Goat Cheese Tart (Anthony Sedlak) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!