This is quite an elegant little tart, and would be perfect sliced into little slivers and served with baby greens as a first course.  Tonight I’m serving it as a side to my favorite grilled shrimp, along with a simple salad.  I think it would be pretty rich as a main course, but if that’s your thing — well, you know I’ll never sit in judgement.

Hope you’re having a great week. 

OVEN DRIED TOMATO TART WITH OLIVES AND GOAT CHEESE
Serves: 6-8
Source:  epicurious.com

5 tablespoons extra-virgin olive oil, divided (I thought this was a lot; you could cut it if you like)
6 medium tomatoes or large romas, cored, halved crosswise, seeded (stem tomatoes are on sale)
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided (I used 3/4 t. dried 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 (Sparboe Grade A Eggs are on sale)
1/4 cup whipping cream
1/3 cup kalamata olives, pitted (grab some from the olive bar if you won’t go through a whole jar)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme (I used 1/2 t. dried thyme) over tomatoes; 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; empty tomatoes from any juices that have accumulated inside while baking.  (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom,
pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.

Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set,
about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme (I used 1/4 t. dried thyme) together in medium bowl. Season with salt and pepper. Add eggs and cream and stir with wire whisk 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.

NOTE:  I only have an 8″ tart pan – that’s why my tart is smaller and I didn’t use all the tomatoes I roasted.  I’m going to save them, chop them up, and toss them with pasta, fresh basil, and Parmesan for dinner another night this week.

Shepherd Salad

• 1 sm Cucumber
• 1 small Sweet Onion
• 1 Tomato
• 1 tsp Olive Oil
• 1 Tbl Red Wine Vinegar
• Salt and Fresh Ground Pepper
• ½ cup Crumbled Feta, (I recommend Hidden Springs Creamery Fresh Sheep Feta in Brine)

Coarsely chop veggies, transfer to bowl.  Add Vinegar and Oil, toss well.  Season to taste with salt and pepper. Top with Feta and serve.

Lemony Zucchini Goat Cheese Pizza

• 1 Boboli Whole Wheat Crust
• 1 Lemon
• 4oz Chevre, room temp.
• few leaves fresh Basil, cut in thin slivers
• ½ med Yellow Zucchini, sliced thin
• ½ med Green Zucchini, sliced thin
• Olive Oil
• Salt and Pepper

Oven temp: 450

Stir together chevre with juice of half the lemon.  Season with salt and pepper.  Spread over pizza crust.  Scatter with fresh Basil slivers over cheese.  Arrange zucchini in circles on crust, overlapping slightly.  Squeeze juice of second half of lemon on top of zucchini , drizzle olive oil over zucchini and finish with salt and pepper to taste.  Bake 8-10minutes, until edges start to brown and zucchini looks roasted.

Crisse adds on the recipe that this makes a nice light lunch with a tomato salad and a white wine.

Saute of Zucchini & Toasted Almonds

• 2 Tbl Olive Oil
• 2 Tbl Thinly Sliced Almonds
• Salt and Pepper
• 1 or 2 small Zucchini, julienned
• few ounces of fresh grated Pecorino Romano or Parmesan

Heat Oil on high in a large skillet.  Once hot, not smoking, add the almonds to the pan.  Cook stirring constantly until golden brown, apx. 2min.  Add zucchini, toss it with oil and almonds until to begins to glisten, (1 min) Just warm the zucchini….do not cook it to mush!  Season with Salt and Pepper, top with freshly grated cheese and serve.