Garnish of 1 cup Kalamata olives cut l/4 & 6 oz. Chefs Garden Salad Sensation
Directions: Tomato Tart
Peel the tomatoes by cutting an x in the skin at the bottom, taking out the core and immersing them in boiling salted water for 30 seconds then shocking them in ice water. Remove skins. Prepare 6 4” tart shells by combining the maple syrup and balsamic, and evenly distributing between the pans. Season the tomatoes with salt and pepper and place them core side down in the pie pans. Bake tart shells in a 350 degree oven for 20 minutes weighted with a sheet pan. Remove from oven and reserve refrigerated. (The tomatoes pick up the flavors of the vinegar and syrup better if this is done the day before service.) While tomatoes are baking, cut a disc of puff pastry 4” in diameter and bake in a 350 degree oven until golden brown. Remove and reserve at room temperature for service.
Combine in blender and blend until smooth: 1 cup pitted Kalamata olives, balsamic vinegar, chicken stock, l l/4 cup blended oil, oregano leaves and l tsp black pepper. Pass through a medium sieve to remove the olive skins and adjust consistency with additional chicken stock if needed.
Blanch the basil for 1 second in boiling salted water. Immediately shock in an ice bath. Combine the basil, grape seed oil, salt and pepper in a blender. Blend for 3 minutes and strain through cheesecloth. Reserve.
Peel onions and cut lengthwise, then julienne. Sauté them in olive oil until lightly caramelized. Reserve.
To Plate: Assemble the tart by placing a slice of goat cheese in the center of the tomato, then a generous portion of the onion, followed by the puff dough. To heat the tart, place in a 350 degree oven until warmed all the way through, then invert onto the center of the presentation plate. To finish the plate, make two rings; one of olive vinaigrette and one of basil oil around the tart. Garnish with l/4 olives and plusches of basil and oregano. Toss the greens in basil oil and season with salt and pepper. Mount on top of the tomato tart.