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1
Preheat the oven to 400 degrees F.
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2
Slice the tomatoes about 1/4-inch thick, lightly salt and spread on paper towels to drain while assembling the remaining ingredients, blotting occasionally with clean towels.
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3
On a lightly floured surface, roll out the dough 1/16th-inch thick.
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4
Cut out a 12-inch round and place on a baking sheet lined with parchment paper.
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5
Place in the freezer for 15 minutes.
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6
Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves.
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7
Add the olive oil and stir with a rubber spatula to blend.
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8
Add the goat cheese, thyme, salt, and pepper and mix until smooth.
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9
Remove the crust from the freezer and spread the bottom with the goat cheese mixture, leaving a 1-inch border.
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10
Blot the tomatoes dry and arrange in a concentric pattern over the tart.
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11
Fold the border over the edge of the tomatoes.
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12
Bake until the crust is golden and puffed, about 25 minutes.
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13
Remove from the oven and transfer to a platter.
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14
Top with the fresh basil and olives, and drizzle with balsamic vinegar.
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15
Cut into wedges and serve.
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16
2 heads garlic
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17
1 tablespoon extra-virgin olive oil
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18
Salt
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19
Freshly ground black pepper
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20
Preheat the oven to 325 degrees F.
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21
Line a small baking dish with aluminum foil.
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22
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish.
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23
Drizzle with oil and season lightly with salt and pepper.
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24
Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
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25
Remove from the oven and let sit until cool enough to handle.
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26
Squeeze the cloves into an airtight container and refrigerate until ready to be used.
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27
Yield: 1 head about 1 1/2 tablespoons, 2 heads about 3 tablespoons
