Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette

1. 1

   Preheat the oven to 375 degrees F.

2. 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.

3. 3

   Add the egg yolks one at a time, then the flour, rosemary, thyme, oregano, salt, and white pepper, mixing well to incorporate.

4. 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.

5. 5

   Remove from the oven and allow to cool for 30 minutes before serving.

6. 6

   Toss the greens with enough Black Olive Vinaigrette to just coat the greens and season with salt and pepper, to taste.

7. 7

   Serve immediately with slices of the tart.

8. 8

   Garnish plates with kalamata olive halves.

9. 9

   1 1/4 cups all-purpose flour

10. 10

    1 stick cold unsalted butter, diced

11. 11

    1 teaspoon salt

12. 12

    3 to 4 tablespoons ice water

13. 13

    In a food processor, combine the flour, butter, and salt and pulse until the mixture resembles coarse crumbs.

14. 14

    Drizzle in the water and pulse until the mixture comes together.

15. 15

    Turn out of the food processor, form into a ball, and wrap in plastic wrap.

16. 16

    Refrigerate for at least 30 minutes and up to overnight.

17. 17

    Preheat the oven to 350 degrees F.

18. 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.

19. 19

    Blind bake until lightly golden brown, 15 to 18 minutes.

20. 20

    Transfer to a wire rack to cool.

21. 21

    1/4 cup red wine vinegar

22. 22

    1 tablespoon minced shallots

23. 23

    1/2 teaspoon minced garlic

24. 24

    1/2 teaspoon salt

25. 25

    1/4 teaspoon freshly ground black pepper

26. 26

    1 teaspoon Dijon mustard

27. 27

    2 tablespoons finely chopped kalamata olives

28. 28

    1/2 cup extra-virgin olive oil

29. 29

    1/4 cup vegetable oil

30. 30

    In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes.

31. 31

    Add the mustard and olives and blend until smooth.

32. 32

    While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified.

33. 33

    Transfer to a nonreactive container and set aside, refrigerated, until ready to use.

34. 34

    Inactive Prep Time: 5 minutes

* Per serving · 4 servings · Values may vary.