Wednesday, September 1, 2010

Olive and goat cheese tart


Lately I've been seeing a lot of fabulous recipes on other blogs - I've been bookmarking them like mad and have actually found time to try a few. The ingredients in this one should leave no guesses as to why I decided to give it a try: olives, goat cheese and rosemary. Need I say more?? Oh and it's also from Todd English. Several years ago, we dined at Olives in New York. Thus began my love affair with Todd English. I will never forget the olive tapenade that was served at the start of the meal-  everything was delicious (including the martinis!).

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The tapenade features in his recipe, but would be just as good slathered on bread, sandwiches, etc. The original recipe, which I got from Kate's Kitchen, calls for anchovy filets. I substituted anchovy paste because I had it on hand. And I may have bumped up the amount of goat cheese...

Served with grilled rack of lamb and a fennel, arugula and mixed baby tomato salad, we agreed this was the best dinner we've had since our daughter was born. We finished the leftover tart last night with some grilled chicken and it was still delicious. This recipe will be made again and again in my kitchen!

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Olive & Goat Cheese Tart

1 T unsalted butter

1 large or 2 small onions, very thinly sliced
1 recipe black olive paste (follows)
1 recipe tart dough (follows)
1/2 c kalamata and cracked green olives, pitted and chopped
1/4 c crumbled goat cheese

For the crust:
1 1/8 c flour
1 1/2 t sugar
1/4 t kosher salt
1/4 c cold water
8 T unsalted butter cut into 8 pieces

Black olive paste:
1/2 cup pitted kalamata olives
1/4 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.

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Make the black olive paste:
Combine all ingredients in a food processor and pulse until it forms a paste.

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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.


Kath said...

Your olive and goat cheese tart looks Amazing! I stumbled it to save for others and so that I can find it later.

Kath said...

I meant "share with others", not save for others. ;)

Lindsay said...

Wow that looks and sounds awesome!!

Kelly (Hot Cookin') said...

Wow! I can't wait to try your recipe for the tart. It looks delicious!

Kate said...

Oh, I'm so glad you liked my recipe!! It's one of our favorites. I've actually got a summer veggie tart on the menu for this weekend using the same tart dough. I'm thinking tomatoes, zucchini and eggplant with some kalamata olives and goat cheese... And, the olive tapenade - to die for. There's actually a recipe on my blog ( for savory s'mores using that. I've got some of those in the frig for this weekend too :-) Kate

The Cilantropist said...

This sounds amazing, the fresh olives look so shiny an inviting...

Michelle said...

Olives and goat cheese are one of my favorite combos. This is now on my to-do list...

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