Name: Oven-Dried Tomato Tart with Goat Cheese and Black Olives
Yield: Makes 6 to 8 servings
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 6 medium tomatoes or large romas, cored, halved crosswise, seeded; 2 small garlic cloves, thinly slivered; 2 tablespoons minced fresh thyme, divided; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 cup coarsely grated whole-milk mozzarella cheese; 1/2 cup soft fresh goat cheese (about 4 ounces); 2 large eggs; 1/4 cup whipping cream; 1/3 cup oil-cured black olives, pitted; 2 tablespoons freshly grated Parmesan cheese

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Oven-Dried Tomato Tart with Goat Cheese and Black OlivesTina Rupp

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling.

This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.

Recipe notes

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