“Hello, I’m Diana and I’m a tartaholic” this is how I should begin this post 
Ok, I’m guilty: I confess. We all have weakness and one of my greatest is for the savoury tarts. And whenever I’m out of time they prove to be the best friends ever and they save my lunch, my dinner or a late brunch. Crispy and full of flavor they know how to make themselves noted and appreciated. Simple and friendly, savory tarts spoil you rgight from the first bite and tempt you with various ingredients: onions, tomatoes, olives, asparagus, bacon and cheese, mushrooms etc. This is their way on charming you. Easy to prepare, they are alway irresistible. And this is exactly what we expect from our dishes.
Today I share with you a delicate tart that wil take you to a short trip on Mediterranean lands and if you manage to taste it outdoor you will feel like being on holiday. From Quick & Easy recipes – a new entry – savory tart with cherry tomatoes, olives and goat cheese.
Ingredients:
-
1 sheet of puff pastry ( for a 35x12cm baking tray)
- 300g cherry tomatoes
- 160g fresh Caprino cheese
- 1 egg
- chives
- fresh thyme
- fresh oregano
- 3 cloves of garlic
- 10-15 pitted olives ( taggiasche)
- 1ts lime zest
- 1tbs roasted pine nuts
- 1tbs brown sugra
- blue Persian salt to taste
- Tellicherry pepper to taste
- shaved parmesan
- 2tbs olive oil
- 1tbs white wine
Instructions:
- Preheat the oven to 200°C
- Roll the dough and place it in your baking tray; prick it with the fork and put it in the refrigerator for 10-20′.
- Precook the tart for 10′ then set aside to cool
- Wash the tomatoes, cut them halfwise or in four and put them in a frying pan with heated oil; add salt and the wine and sauté them for 2′, add sugar and chopped garlic and cook for few extra minutes; add olives , thyme and oregano leaves and remove from heat.
- Combine cheese with the egg, lime zest and chopped chives; seaseon with salt and pepper to taste
- Pour the cheese mixture onto the baked shell and add the tomatoes
- Reduce the oven temperature to 180°C and bake 30′ until it becomes golden brown.
- When ready, sprinkle the pine nuts and the shaved parmesan on top
Serve it warm. I guess it it delicious cold too but I did not have the opportunity to taste it as it vanished instantly
I can tell you that this is the perfect combination: the ccreamy goat cheese belnds extremely well with the crispy crust in a mix of flavors that delight the most demanding and the finest taste. The pine nuts give and extra crispy note contrasting with the sweet and sour cherries slighlty caramelized.
I’ll let the pictures speak about the colour of this tart hoping that they ‘ll do better that I can do with words
I would tell you something more about the ingredients I used and what you can use instead:
-
Caprino is an Italian type of cheese traditionally made of goat cheese ( you can find it made of cow milk) very creamy I personally prefer the one of goat milk as it is lighter and easier to digest. You can use cream cheese, quark or ricotta instead of caprino for this recipe.
- Taggiasche olives are a type of olive from Liguria region. Their name comes from Taggia in the county of Imperia. They are small, sweet and mild with a distinct deep red coloring. They are extremely flavored and have a particular fruity taste. Considered the most delicate olives in the world , they are very appreciated. You could use Kalamata olives instead.
- Tellicherry pepper is originar form India ( Malabra) and it is cultivated on the Tellicherry mountain. The Tellicherry pepper considered the finest pepper in the world. It’s deep , rich flavor makes it suitable to every dish you may prepare.
Enjoy and do not forget to treat yourself with something delicious wherever you are!
Wow ce tarta aratoasa! La ce ingrediente are in ea cred ca e si tare gustoasa.
Din cele mai simple ingrediente se obtin cele mai gustoase preparate, Laura
I’m not a tartoholic yet but I’m sure I will be after I make this!
Ha! I bet you become one, if you try it, Chung-Ah. Let me know if you like it
Deliciu e putin spus! Perfect!
Cred ca ar putea fi pe gustul tau, Maya
o incerc si eu curand!
Sper sa iti placa, Cristina.
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