Oven dried tomato tart with goat cheese and black olives Recipe

How to make it

---

• Preheat oven to 300 degrees F
• Line rimmed baking sheet wtih foil- brush with 1 T oil.
• Place tomato halves cut side up on baking sheet
• Sprinkle with garlic and 1 T thyme and drizzle with remaining oil
• Sprinkle lightly with salt and pepper and bake until tomatoes begin to shrink and are slightly dried but still soft. About 2 hours.
• ##############################################
• Roll out pastry on lightly floured surface to 13" square. Transfer pastry to 9" tart pan with removeable bottom, pressing firmly onto bottom and sides of pan. Pierce crust with fork. Refrigerate 30 minutes.
• ####################################################
• Preheat oven to 375 F. Line pastry with foil and fill with dried beans or pie weights. Bake until crsut is set about 20 minutes. Remove foil and beans and bake about 12 minutes longer. If crust bubbles, pierce with fork. Cool crust and reduce oven temp. to 350 F.
• ###################################################
• Using fork, mash mozzarella, goat cheese and remaining 1T thyme in a medium bowl. Add eggs and cream and stir until blended.
• Spread cheese filling evenly in crust.
• Arrange tomato halves in filling, cut side up.
• Place olives between tomatoes.
• Sprinkle with parmesan cheese.
• Bake until filling is set, about 35 minutes.
• Cool 5 minutes and remove side of tart pan.
• Serve warm