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1
Preheat the oven to 375 degrees F.
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2
Into a large mixing bowl place the goat cheese, butter, ricotta cheese, and roasted garlic and beat ingredients with a mixer on high speed until smooth.
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3
Add the egg yolks one at a time, then the flour, rosemary, thyme, oregano, salt, and white pepper, mixing well to incorporate.
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4
Pour the cheese mixture into the prepared pie crust and bake until the top is golden and the filling is set, 25 to 30 minutes.
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5
Remove from the oven and allow to cool for 30 minutes before serving.
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6
Toss the greens with enough Black Olive Vinaigrette to just coat the greens and season with salt and pepper, to taste.
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7
Serve immediately with slices of the tart.
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8
Garnish plates with kalamata olive halves.
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9
1 1/4 cups all-purpose flour
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10
1 stick cold unsalted butter, diced
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11
1 teaspoon salt
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12
3 to 4 tablespoons ice water
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13
In a food processor, combine the flour, butter, and salt and pulse until the mixture resembles coarse crumbs.
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14
Drizzle in the water and pulse until the mixture comes together.
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15
Turn out of the food processor, form into a ball, and wrap in plastic wrap.
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16
Refrigerate for at least 30 minutes and up to overnight.
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17
Preheat the oven to 350 degrees F.
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18
On a lightly floured work surface, roll the pastry to a thickness of 1/8-inch and place in a 9-inch tart shell with a removable bottom.
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19
Blind bake until lightly golden brown, 15 to 18 minutes.
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20
Transfer to a wire rack to cool.
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21
1/4 cup red wine vinegar
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22
1 tablespoon minced shallots
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23
1/2 teaspoon minced garlic
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24
1/2 teaspoon salt
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25
1/4 teaspoon freshly ground black pepper
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26
1 teaspoon Dijon mustard
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27
2 tablespoons finely chopped kalamata olives
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28
1/2 cup extra-virgin olive oil
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29
1/4 cup vegetable oil
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30
In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes.
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31
Add the mustard and olives and blend until smooth.
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32
While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified.
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33
Transfer to a nonreactive container and set aside, refrigerated, until ready to use.
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34
Inactive Prep Time: 5 minutes
