Baked Tomato Tart | Caramelized Goat Chesse | Triology Of Tapenade
Method | Tomato Tart
Blanch the tomatoes, peel the skin off and slice them. Put them on a tray. Put some sliced garlic on top, thyme, olive oil and put it in the oven at 80 degrees for 1 hour.
For the basil pesto use the bunch of basil, leaves, garlic, grated Parmesan, roasted peanuts and olive oil. Blend altogether in a bar blender until you have a fine pesto sauce.
For the olive tapenade use the black olives without the stones, garlic and olive oil. Blend it as well in the bar blender until you have a smooth sauce.
For the tomato tapenade use a simple tomato sauce. Add some garlic and olive oil and blend it as well in the bar blender.
Now take the puff pastry disks, half bake them in the oven for around 3-4 minutes, then take them out and let them cool down.
Fill in the center of the disks the braised onion confit. Put on top the braised tomatoes. Take slices of goats cheese, add some brown sugar and caramelize them with a blow torch. Put the goats cheese on top of the braised tomatoes and put the tart back in the oven for another 5 minutes.
Take the 3 prepared tapenades and decorate with small dots the plate. Afterwards place the tomato tart in the middle of the plate and decorate it with some rocket. Ready to serve.
Method | Confit Onions
Peel and slice the Onions very thinly with no root. Peel the Garlic and chop finely.
Place the butter into a suitable pan and throw in the onions and garlic. Gently cook until the Onions are nicely caramelised and soft. Finish with the Thyme and season to taste.
Ingredients | Tomato Tart | (4 Tarts)
4 puff pastry disks (12cm) (2mm)
10 vine tomatoes
50g basil pesto
50g olive tapenade
50g tomato tapenade
1 round pc goats cheese
50g brown sugar
600ml olive oil
3 gloves garlic
bunch of thyme
Ingredients | Confit Onions
10 white onions
250g unsalted butter
10 cloves garlic
2tbs chopped thyme
Salt and Pepper