Wednesday, February 10, 2010
Sundried Tomato - Goat Cheese - Prosciutto Tart
If you are craving some mediterranean flavors, here is a recipe that you might enjoy. The other day I was checking what I had in the fridge that I needed to use and I spotted this goat cheese left over from another dish I made before. After searching for several recipes, I ended up mixing two from one of my favorite chefs: Ina Garten. So here we go!
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers (I minced)
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
10 1/2 ounces plain goat cheese
1 tspn. Herbs de Provence
1 cup heavy cream
3 extra-large eggs
6 sun-dried tomatoes julienned
2 slices prosciutto, julienned
Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough, with the help of a fork, prick the dough to avoid bubbles while baking. Once the dough is ready, sprinkle a tablespoon of grated Parmesan on top of it and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat and set aside.
Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, rest of parmesan cheese, eggs, herbs de provence, 1/4 teaspoon salt, and the pepper and process until blended.
Scatter the cooked onion mixture over the bottom of the tart shell. Pour the goat cheese mixture over it to fill the shell.
Arrange the sun-dried tomatoes and prosciutto strips on top of it and finish with some fresh parmesan slices. (I also sprinkled some dried oregano on top)
Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
Source: Food Network - Recipe Courtesy of Ina Garten (Adapted from Back to Basics & Barefoot in Paris Cookbooks)