Learn to Cook 25 Southern Classics 3 Ways by Jennifer Brulé

Author:Jennifer Brulé
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2016-04-11T04:00:00+00:00

1 Preheat the oven to 400°. Unroll the puff pastry sheets and place them on an ungreased jelly roll pan end to end, so that they make a 19-inch-long sheet. Press the seam between the two sheets well to join them together. Cut off 2–3 inches of pastry so that the sheet fits into the pan. Using a fork, prick the dough all over about two dozen times (this is called docking and will help keep the dough from puffing up as it bakes). Bake for 10 minutes, remove it from the oven, and allow it to cool completely. It will have started to puff up in places, but that’s fine. Keep the oven temperature at 400°.

2 While the pastry is baking, slice the tomatoes in half around their equator and gently squeeze the seeds out (discard or compost them). Slice the tomato halves into 1/2-inch slices. Line a sheet pan or several dinner plates with paper towels and lay the tomato slices on top, then sprinkle evenly with the salt. Allow the tomatoes to sit for 10–15 minutes: The salt will draw the liquid from them, and the paper towels will soak it up.

3 Meanwhile, strip the leaves from the thyme sprig by either pulling them off individually or running your fingers backward down the stem to rip them off. When the pastry is room temperature, spread the goat cheese evenly across the pastry, then sprinkle with the pepper and scatter the garlic slices evenly across the cheese. Layer the tomatoes on top, overlapping them a bit, and finish with the thyme leaves. Scatter the olives across the tart evenly and bake it for 20–30 minutes, or until the crust is golden. Allow the tart to cool for 5–10 minutes before cutting.

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