Take your taste buds to the Mediterranean with this amazingly flavourful home-baked tart.
Oven Dried Tomatoes
Sicilian Orange Salad
To prepare oven dried tomatoes, preheat oven to 375ºF. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes.
To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.
To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.
Preheat oven to 425ºF. Lightly flour board and roll puff pastry to form a 8 x 12 inch rectangle. (Excess puff can be frozen for future use.)
Transfer to parchment lined baking tray. Pierce puff in several places with fork. Spread pesto thinly on top, leaving a ½ inch border around edges.
Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart.
Brush egg yolk lightly on border and sprinkle grated Parmesan on top. Bake at 425ºF until edges become light golden and puffy, about 8-10 minutes.
Lower heat to 350ºF and continue baking until middle is cooked through, another 8-10 minutes. Top with torn basil leaves. Let cool slightly before serving.
To prepare oranges, peel and cut each orange along segments into eight pieces. Season orange slices well with salt.
Toss together with drained red onion slices, basil, chilli flakes, olive oil and olives. Adjust seasoning with additional salt and pepper, if necessary.