Goat cheese and olive tart
 
Prep time
Cook time
Total time
 
Chopped olives and olive paste are layered in a buttery crust and topped with crumbled goat cheese in this delicious and easy olive tart.
Author:
Recipe type: Side dish
Cuisine: French
Serves: 6-8 servings
Ingredients
  • 1 T unsalted butter
  • 1 large or 2 small onions, very thinly sliced
  • 1 recipe black olive paste (follows)
  • 1 recipe tart dough (follows)
  • ⅔ c kalamata and cracked green olives, pitted and chopped
  • ¼ c crumbled goat cheese
For the crust
  • 1⅛ c flour
  • 1½ t sugar
  • ¼ t kosher salt
  • ¼ c cold water
  • 8 T unsalted butter cut into 8 pieces
Black olive paste
  • ½ cup pitted kalamata olives
  • ¼ cup extra virgin olive oil
  • 2 tsp. fresh rosemary
  • 2 cloves garlic
  • 2 tsp. anchovy paste
Instructions
  1. Make the dough:
  2. Pulse the flour, sugar and salt in a food processor. Add the water through the tube and pulse again. Keep the processor running and add the butter one piece at a time until the dough forms a ball. Refrigerate at least 20 minutes.
  3. Make the black olive paste:
  4. Combine all ingredients in a food processor and pulse until it forms a paste.
  5. Make the tart:
  6. Melt the butter in a pan and saute the onions until caramelized.
  7. Preheat oven to 450F. Press the tart dough into the bottom and up the sides of a tart pan. Spread the olive paste evenly over the bottom, then top with the caramelized onions. Sprinkle the chopped olives over the onions and finish by crumbling the goat cheese over the top. Bake for 20-25 minutes or until the crust is golden and the cheese is beginning to brown.
Recipe by white plate blank slate at https://whiteplateblankslate.com/goat-cheese-and-olive-tart/