Oven-Dried Tomato Tart with Goat Cheese & Black Olives - Restaurant Association of Nova Scotia

Name: Oven-Dried Tomato Tart with Goat Cheese & Black Olives - Restaurant Association of Nova Scotia
Ingredients: 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 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 cup coarsely grated whole-milk mozzarella cheese; 1/2 cup soft fresh goat cheese (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

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Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. This makes a great summer starter,

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Ingredients

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 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (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

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