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Tomato Galette w/ Roasted Garlic-cheese




Source of Recipe


Recipe courtesy Emeril Lagasse, 2003


List of Ingredients




1 pound tomatoes, stem ends trimmed
1 sheet puff pastry, defrosted if frozen
Roasted Garlic, recipe follows
1/2 cup olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chiffonade fresh basil leaves
Oil-cured black olives, pitted and halved
Balsamic vinegar



Recipe



Preheat the oven to 400 degrees F.
Slice the tomatoes about 1/4-inch thick, lightly salt and spread on paper towels to drain while assembling the remaining ingredients, blotting occasionally with clean towels.

On a lightly floured surface, roll out the dough 1/16th-inch thick. Cut out a 12-inch round and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.

Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves. Add the olive oil and stir with a rubber spatula to blend. Add the goat cheese, thyme, salt, and pepper and mix until smooth.

Remove the crust from the freezer and spread the bottom with the goat cheese mixture, leaving a 1-inch border. Blot the tomatoes dry and arrange in a concentric pattern over the tart. Fold the border over the edge of the tomatoes. Bake until the crust is golden and puffed, about 25 minutes. Remove from the oven and transfer to a platter.

Top with the fresh basil and olives, and drizzle with balsamic vinegar. Cut into wedges and serve.


Roasted Garlic Spread:
2 heads garlic
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper

Preheat the oven to 325 degrees F.
Line a small baking dish with aluminum foil.

Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze the cloves into an airtight container and refrigerate until ready to be used.

Yield: 1 head about 1 1/2 tablespoons, 2 heads about 3 tablespoons