Black Olive And Goat Cheese Tart (Anthony Sedlak) - cooking recipe

Ingredients

oven dried tomatoes
4 roma tomatoes, halved, cored and seeds removed
2 tablespoons olive oil
1 sprig thyme
salt and pepper
pesto sauce
2 cups basil leaves, washed and dried well
3 tablespoons pine nuts
1/3 cup grated parmesan cheese
1 garlic clove
1/4 cup olive oil
salt
tapenade
2 cups pitted black olives
4 cloves roasted garlic
1 cup olive oil
tart
pre-rolled butter puff pastry (1/2 of a 450 g package)
1 egg yolk
1/4 cup basil leaves, washed and roughly torn
1/4 cup goat cheese, room temperature
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper

Preparation

Oven Dried Tomatoes.
To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
Pesto.
To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
Tapenade.
To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
Black Olive and Goat Cheese Tart.
Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.).
Transfer to parchment lined baking tray. Pierce puff in several places with fork.
Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
Top with torn basil leaves. Let cool slightly before serving.