Chef Chris's Tomato Tart with Black Olive Tapenade
posted by kctomato
Tart Shells fresh or 10oz frozen puff pastry, thawed
Black olive tapenade
On a lightly floured surface, roll out dough to 1/4" thickness. Poke holes over entire surface of dough with a fork. Cut pastry into 4 circles and brush surface with lightly beaten egg. Lay on a baking sheet and bake according to package directions. Set baked shells aside to cool.
Filling:
2 Tbls extra virgin olive oil
2 sweet onions, thinly sliced
salt and fresh ground pepper
3/4 cup port
10 oz cheese (Parmesan, Sap Sago, Provolone or your favorite)
4 Cherokee Purple or other large meaty tomatoes, sliced thinly
Warm oil and add onions. Saute over medium heat until brown and carmelized. Season, add port and cook until all liquid has evaporated (about 15 minutes). Set aside.
Heat oven to 350°. Cut off tops of puff pastries. Spoon on carmelized onion filling onto each shell. Sprinkle with cheese and place tomato slices on top in a fan design. Drizzle with olive oil, salt and fresh ground pepper. Add a teaspoon of black olive tapenade. Place in heated oven and bake for 8 minutes.
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