Sicilian Orange Salad

By maredan

Ingredients

• Oven Dried Tomatoes
• 4 * 4 roma tomatoes, halved, cored and seeds removed
• 2 * 2 tablespoons olive oil
• 1 * 1 sprig thyme
• * salt and pepper
• Pesto
• 2 * 2 cups basil leaves, washed and dried well
• 3 * 3 tablespoons pine nuts
• 1/3 * 1/3 cup grated parmesan cheese
• 1 * 1 clove garlic
• 1/4 * 1/4 cup olive oil
• * salt to taste
• Tapenade
• 2 * 2 cups pitted black olives
• 4 * 4 cloves roasted garlic
• 1 * 1 cup olive oil
• 1 * 1 10 x 10 inch sheet pre-rolled butter puff pastry, (1/2 450g package)
• 1 * 1 egg yolk
• 1/4 * 1/4 cup basil leaves, washed and roughly torn
• 1/4 * 1/4 cup goat cheese, room temperature
• 2 * 2 tablespoons olive oil
• 3 * 3 tablespoons grated parmesan
• * salt and pepper to taste
• Sicilian Orange Salad
• 3 * 3 oranges, peel and most of pith removed
• 1/4 * 1/4 red onion, very thinly sliced and soaked in cold water
• 1/4 * 1/4 cup torn basil leaves
• 1 * 1 teaspoon dried chilli flakes
• 1/4 * 1/4 cup olive oil
• 1/4 * 1/4 cup Sicilian black olives, pitted
• 1 * 1 tablespoon salt
• * pepper to taste

Details

Servings 4

Preparation

Step 1

Oven Dried Tomatoes

1. To prepare oven dried tomatoes, preheat oven to 375. 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

Pesto

1. To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt.

Tapenade

1. To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed.

Sicilian Orange Salad

1. To prepare oranges, peel and cut each orange along segments into eight pieces. Season orange slices well with salt.
2. Toss together with drained red onion slices, basil, chilli flakes, olive oil and olives. Adjust seasoning with additional salt and pepper, if necessary.

Black Olive and Goat Cheese Tart

1. Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.)
2. Transfer to parchment lined baking tray. Pierce puff in several places with fork.
3. Spread pesto thinly on top, leaving a 1/2 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.
4. Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes.
5. Top with torn basil leaves. Let cool slightly before serving.