Goat Cheese & Tomato Tartlet
Ingredients
Savory pie dough, fresh or frozen, enough to make 1 pie3 Tbsp. extra virgin olive oil, plus more for drizzling
2 fennel bulbs, thinly sliced
6 oz. crumbled goat cheese
6 to 8 plum tomatoes, thinly sliced
Salt and pepper
Preparation
• Preheat the oven to 350 degrees.
• Fit the pie dough into a tartlet pan. Line the shell with parchment paper and fill it with dried beans, rice or pie weights.
• Bake for 25 to 35 minutes or until the crust is almost completely cooked.
• In a sauté pan, heat the olive oil and cook the fennel for 13 to 15 minutes or until it’s caramelized.
• Scatter the fennel over the bottom of the tart shell and top with the goat cheese. Arrange the tomatoes, slightly overlapping, atop the goat cheese.
• Season to taste with salt and pepper and drizzle with olive oil.
• Bake for 5 to 7 minutes.
