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yankeegirL425
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Oven-Dried Tomato **** With Goat Cheese And Black Olives
Oven-drying the tomatoes before baking the **** concentrates their
sweetness and prevents juices from softening the filling.
This makes a great summer starter, light lunch, or supper. What to
drink: A glass of dry rose to echo the Provençal flavors of the ****,
or a New Zealand Sauvignon Blanc.
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
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 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. (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 **** 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 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
**** warm.
Makes 6 to 8 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Oven-drying the tomatoes before baking the **** concentrates their
sweetness and prevents juices from softening the filling.
This makes a great summer starter, light lunch, or supper. What to
drink: A glass of dry rose to echo the Provençal flavors of the ****,
or a New Zealand Sauvignon Blanc.
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
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 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. (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 **** 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 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
**** warm.
Makes 6 to 8 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/