Chopped olives and olive paste are layered in a buttery crust and topped with crumbled goat cheese in this delicious and easy olive tart.
There’s a light at the end of the tunnel. It’s been a rough few months, but I have a new product launch behind me, home renovations almost done, not to mention PTA commitments and my daughter’s First Communion. But it’s all nearly done, which means I can get back to all of you. And there’s no better time because today just so happens to be one of the most wonderful days of the year: the day my CSA starts. I can’t wait to dive in to this week’s share of farm fresh veggies (and eggs!). As I did last year, I’ll be posting lots of fresh healthy(ish) recipes using my haul. And I’m a little excited.
But first, this olive tart. Olives and goat cheese are a match made in heaven. Pair this with a simple arugula salad for a nice lunch, or make it into an elegant dinner with a grilled steak. Or just gobble it up before anyone else can lay a finger on it because olives and goat cheese! Mmmmmm. Don’t be deterred by the anchovy paste – it melts into the olive paste and adds depth of flavor without any fishiness. I keep a tube in my fridge for things like this and puttanesca sauce.
If you’re a fan of tarts but want something even easier, try this shaved asparagus tart (perhaps with some asparagus from your CSA share!)
- 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
- 1⅛ c flour
- 1½ t sugar
- ¼ t kosher salt
- ¼ c cold water
- 8 T unsalted butter cut into 8 pieces
- ½ cup pitted kalamata olives
- ¼ cup extra virgin olive oil
- 2 tsp. fresh rosemary
- 2 cloves garlic
- 2 tsp. anchovy paste
- Make the dough:
- 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.
- Make the black olive paste:
- Combine all ingredients in a food processor and pulse until it forms a paste.
- Make the tart:
- Melt the butter in a pan and saute the onions until caramelized.
- 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.
Leave a Reply