Tomato Olive Poppy Seed Tart Food

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

Goat Cheese and Sun-Dried Tomato Tartines image

Categories Tomato Appetizer Bake Cocktail Party Quick & Easy Goat Cheese Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 hors d'oeuvres servings

Number Of Ingredients 9

Ingredients

12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled , seeded, and cut into 1/4-inch dice
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
1 tablespoon torn fresh basil
1 teaspoon Sherry vinegar
2 tablespoons bottled black olive tapenade
8 oz soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
Garnish: torn fresh basil leaves

Steps:

Preheat oven to 350°F.
Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

LEEK, FENNEL, AND POPPY SEED TART

Leek, Fennel, and Poppy Seed Tart image

Team this dish with a mixed green salad for a delicious lunch.

Categories Milk/Cream Egg Onion Brunch Bake Roast Parmesan Fennel Leek Phyllo/Puff Pastry Dough Poppy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)
1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices
4 tablespoons (1/2 stick) butter, melted
1 cup whole milk
2 large egg yolks
1 tablespoon all purpose flour
1/2 cup grated Parmesan cheese
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
2 teaspoons poppy seeds

Steps:

Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F.
Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper.
Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

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