Recipe - Tomato Pesto And Goat Cheese Galette

8 One half ounce Puff pastry
(half 17ounce package)
1/3 cup Pesto; homemade
(or storebought)
2 tablespoon Parmesan cheese; plus 1
teaspoon
(freshly grated divided
use)
3 md Ripe tomatoes
4 ounce Chilled goat cheese*; to 5
oz.
(crumbled & chilled)
One half cup Nicoise olives; pitted
Freshly ground black pepper
1 tablespoon Extravirgin olive oil
3 Fresh basil leaves; shredded
(to 4 tablespoons)

* Preferably Montrachet

To prepare crust: You will need a 10 or 11inch tart pan. Take a sheet of
puff pastry from freezer and defrost for 30 minutes. Position the oven rack
in the lower third of the oven. Preheat the oven to 400 degrees.

Unfold pastry and place on floured surface. Roll out pastry to a 14inch
square or 4 inches larger than tart pan. Using the bottom of the pan as a
guide, cut a circle 2 inches larger than pan. You can bake scraps and use
for garnish if desired.

Place dough over rolling pin and carefully lay into tart pan. Fold over
about 1 inch of the dough to form an edge. Prick the bottom and side of the
pastry at 1inch intervals with a fork. Bake for 15 minutes or until light
golden brown.

Remove tart from oven. Line a large cookie sheet with heavyduty aluminum
foil. Place tart pan in center of cookie sheet.

Spread the pesto over the pastry. Sprinkle 2 tablespoons of the parmesan
over the pesto.

Wipe the tomatoes with a damp paper towel. Core and cut into One fourth inch
slices. Starting at the outer edge of the pastry shell, arrange the
tomatoes in concentric circles, overlapping each slice slightly. You should
have 2 circles.

Crumble the goat cheese over the tomatoes. Distribute the olives on top,
then sprinkle with the remaining 1 teaspoon parmesan cheese. Grind some
black pepper over the top and drizzle with olive oil.

Bake the tart for 15 minutes, or until goat cheese begins to melt. If the
rim becomes too brown, cover it with strips of aluminum foil.

Just before serving, garnish the top of the tart with the shredded basil.
The tart can be served warm or at room temperature.

To store, cover leftover tart with a piece of wax paper, then aluminum
foil, and refrigerate for up to 3 days. Reheat before serving. Makes 6