Tomato, Pesto, And Goat Cheese Galette

[Guest guest]

I like to send a recipe with every post, but didn't want to try to squeeze

this in with my last post (the MC/MM one) -- was too much for one post.

So, here is a recipe -- finally. <grin>

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Tomato, Pesto, And Goat Cheese Galette

 

Recipe By : Adapted from " Great Pies & Tarts " by Carole Walters

Serving Size : 6 Preparation Time :0:00

Categories : Cookbook Tart

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 1/2 ounces puff pastry

(half 17-ounce package)

1/3 cup pesto -- homemade

(or store-bought)

2 tablespoons parmesan cheese -- plus 1 teaspoon

(freshly grated - divided use)

3 medium ripe tomatoes

4 ounces chilled goat cheese* -- to 5 oz.

(crumbled & chilled)

1/2 cup nicoise olives -- pitted

freshly ground black pepper

1 tablespoon extra-virgin olive oil

3 fresh basil leaves -- shredded

(to 4 tablespoons)

 

* Preferably Montrachet

 

To prepare crust: You will need a 10- or 11-inch tart pan. Take a sheet of

puff pastry from freezer and defrost for 30 minutes. Position the oven

rack in the lower third of the oven. Preheat the oven to 400 degrees.

 

Unfold pastry and place on floured surface. Roll out pastry to a 14-inch

square or 4 inches larger than tart pan. Using the bottom of the pan as a

guide, cut a circle 2 inches larger than pan. You can bake scraps and use

for garnish if desired.

 

Place dough over rolling pin and carefully lay into tart pan. Fold over

about 1 inch of the dough to form an edge. Prick the bottom and side of

the pastry at 1-inch intervals with a fork. Bake for 15 minutes or until

light golden brown.

 

Remove tart from oven. Line a large cookie sheet with heavy-duty aluminum

foil. Place tart pan in center of cookie sheet.

 

Spread the pesto over the pastry. Sprinkle 2 tablespoons of the parmesan

over the pesto.

 

Wipe the tomatoes with a damp paper towel. Core and cut into 1/4- inch

slices. Starting at the outer edge of the pastry shell, arrange the

tomatoes in concentric circles, overlapping each slice slightly. You

should have 2 circles.

 

Crumble the goat cheese over the tomatoes. Distribute the olives on top,

then sprinkle with the remaining 1 teaspoon parmesan cheese. Grind some

black pepper over the top and drizzle with olive oil.

 

Bake the tart for 15 minutes, or until goat cheese begins to melt. If the

rim becomes too brown, cover it with strips of aluminum foil.

 

Just before serving, garnish the top of the tart with the shredded basil.

The tart can be served warm or at room temperature.

 

To store, cover leftover tart with a piece of wax paper, then aluminum

foil, and refrigerate for up to 3 days. Reheat before serving. Makes 6

servings.

 

The superb flavors in this simple tart derive from quality ingredients --

the freshest tomatoes, fragrant fresh basil leaves, imported nicoise

olives, Montrachet goat cheese, and extra-virgin olive oil. All of these

luxurious ingredients are baked ina delicate puff pastry crust. I doubt

that there will be a morsel left.

 

Recipe adapted from " Great Pies & Tarts " by Carole Walters; published in

The Oregonian; Portland, Or.; Jan 26, 1999; typos by Brenda Adams

<adamsfmle. Posted Karen's Veg-Recipes 3/99.

 

Per serving: Calories: 420 (9% from protein, 22% from carbohydrate, 69%

from fat) Protein: 9 grams Total fat: 33 grams Saturated fat: 7 grams

Cholesterol: 12 mg Sodium: 678 mg Carbohydrate: 23 grams Fiber: 1 gram

Exchanges: 1/2 vegetable, 11/2 starch, 1/2 meat, 6 fat.

 

 

 

 

- - - - - - - - - - - - - - - - - -