The Chef: Alan Hughes
The Restaurant: The Embassy of Well Being and Debauchery
The Dish: Roasted Tomato and Goat Cheese Phyllo Tart
1 package phyllo sheets
1/4 lb. butter, melted
8 ounces goat cheese, crumbled
4 whole plum tomatoes
1/4 cup Moroccan black olives (pitted)
Splash of sherry vinegar
Salt and pepper to taste
Method of Preparation:
-Slice tomatoes in half and sprinkle with olive oil, salt, pepper and fresh thyme. Place in an oven pan and roast for 15 minutes at 350 degrees.
-Now prepare the phyllo. Stack 2 sheets of phyllo and brush liberally with melted butter. (Make sure and keep the rest covered with a damp cloth so it doesn’t dry out.) Using a pastry wheel or pizza cutter, cut phyllo into 4 pieces and line 3-inch tart rings butter side down. Use two squares of phyllo for each tart ring and snug it in so that it makes a nest.
-Bake the phyllo in a 350 degree oven for about 8 minutes or until it’s lightly brown. When it’s done, take it out of the oven and assemble the tart. Place two ounces of crumbled goat cheese in the tart bottom- then layer two halves of the tomatoes on top and sprinkle with the pitted black olives. Put them back in the oven for about 5 minutes to warm.
-In a separate bowl, toss frisee greens with olive oil and sherry vinegar. Salt and pepper to taste. Take tarts out of the oven.
Remove the goat cheese and tomato tarts from the tart rings and put them on a plate. Top with frisee greens and serve.
Serving suggestion: Jean-Luc Colombo Rosé
The Embassy of Well Being and Debauchery
4600 NE 2nd Ave
Miami, FL 33137