Mediterranean Tomato Olive And Onion Tarts |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Wonderful combination of flavors. I have served this for lunch with the girls, or as a side dish to grilled chicken or salmon. From a local cookbook. I have substituted both feta and blue cheese in this recipe. Ingredients:
2 deep dish pie shells |
1 pound kalamata olives, pitted and chopped |
1 pound fresh tomatoes, washed, cored, thinly sliced |
1/2 pound red onion, peeled and thinly sliced |
10 ounces soft goat cheese, crumbled |
1/4 cup extra-virgin olive oil |
2/3 cup chopped fresh basil |
basil springs for garnish |
Directions:
1. Bake shells according to package directions
2. Cool on wire rack
3. Sprinkle the shells with the chopped olives.
4. Top with tomato and onion slices and goat cheese.
5. Drizzle each tart with 2 tablespoons of the olive oil.
6. Return the tarts to the oven and bake until the tomatoes have softened and the cheese is just beginning to brown, about 20 minutes.
7. Remove from the oven and sprinkle with basil.
8. Let sit 15 minutes.
9. Cut in small wedges and serve garnished with basil sprigs.
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