Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2007
MethodPastry: In food processor, blend flour, cornmeal, thyme and salt ; pulse in butter until mixture resembles fine crumbs with a few larger pieces. With motor running, add ice water and lemon juice all at once; pulse just until dough starts to clump together. Remove and press into disc. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let come to room temperature.)
On floured surface, roll out dough to 11-inch (28 cm) circle. Drape over 9-inch (23 cm) tart pan with removable bottom. Ease into pan without stretching; press over bottom and up side, folding in edge to level with rim. Prick with fork. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in bottom third of 400°F (200°C) oven until golden, 18 to 20 minutes. Let cool on rack.
Meanwhile, in 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, oil, garlic, salt and pepper. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool in pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Brush bottom of baked tart shell with mustard; sprinkle with all but 2 tbsp (25 mL) of the goat cheese. Arrange tomato mixture over top; dot with olives and sprinkle with remaining goat cheese.
Bake in centre of 400°F (200°C) oven until tomatoes are warmed through, about 14 minutes. Serve warm or at room temperature.
Nutritional facts Per each of 8 servings: about
- Sodium 440 mg
- Protein 5 g
- Calories 260.0
- Total fat 17 g
- Cholesterol 35 mg
- Saturated fat 9 g
- Total carbohydrate 22 g
- Iron 10.0
- Folate 26.0
- Calcium 3.0
- Vitamin A 19.0
- Vitamin C 17.0