Tart with Tomatoes, Goat Cheese, and Black Olives
5 tablespoons extra-virgin olive oil, divided
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided
1 ready made crust, thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh Cherry Glen Chevre (about 4 ounces)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tablespoons freshly grated Parmesan cheese
Oven-drying the tomatoes, before baking the tart, intensify their sweetness and prevent juices from softening the filling. Can be made 24 hrs in advance and stored in the refrigerator in a single layer in a covered container. Preheat oven to 300 deg. F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle tomatoes with garlic, 1 tablespoon thyme, & drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet.
Position rack in center of oven and preheat to 375 deg. F. Follow package directions for preparing crust. Make sure you have a crust for quiche/tarts, not fruit pies.
Using fork, mash mozzarella, chevre, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended.
Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up, & place olives between tomatoes. Sprinkle parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides.
Serve tart warm.
Pairing suggestion: a dry American Rose or an American or New Zealand Sauvignon Blanc.
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