Black Garlic.....Tomato, Basil, Goat Cheese and Mozzarella Tart with Black Garlic ....Delicious Combination!

Yes....Black garlic........I went to the Farmers Market, and I found black garlic. I have saw it only on TV; therefore, immediately I bought it to taste it, and to me tastes like Balsamic Vinegar....a nice combination between acid and sugar.....Here you have some pictures.

 

You can read more information about Black Garlic here

Tomato, Goat Cheese on a Basil Tart with Black Garlic

Dough

200 grams of butter
1/2 teaspoon of salt
60 grams of butter
1/2 teaspoon of baking powder
40 grams of Parmiggiano Reggiano cheese (grated)
10 leaves of basil (finely chopped)
Cold water as necessary

Filling

Cherry tomatoes
Goat cheese
Mozzarella cheese
Black garlic
Basil Olive oil (see below for the recipe)
Sea salt

Dough

Mix the flour, salt, baking powder, chopped basil, and parmiggiano cheese. Put this mix in a food processor,  and add the butter. Mix it together, and add cold water just to make a dough that is soft but firm, and is not sticky to your hands. Let it rest for 30 minutes in the refrigerator.

With a roll pin, roll it of a size of your oven tray. Put it on your oven tray previously greased, top it with beans or ceramic balls for oven, and cook it at 375F for 20 minutes, or until is very light cooked.

Wash and cut your tomatoes in half, and slice your goat cheese, mozzarella, and  black garlic. First place the goat cheese, then the tomatoes, in between place the mozzarella, and on top the black garlic.  Season it with salt, and put in in the oven again until the cheese are melted.

Sprinkle on top some basil olive oil.....

 Basil Olive Oil

1 cup of fresh basil leaves

1/2 cup of olive oil

1 garlic (optative)

Wash and blanch the basil leaves. Put them in a food processor with the garlic and a pinch of salt. Slowly add the olive oil, and mix it. Stop and scrap the sides of the food processor at least four times. Strain it and place it in a clean glass jar. Keep it in the refrigerator up to five days (if you don't eat it before........)

I like my fresh fennel salad with basil olive oil......ENJOY!!