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)
Frisee greens
Olive oil
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.

To Plate:
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

Serves: 4

The Embassy of Well Being and Debauchery
4600 NE 2nd Ave 
Miami, FL 33137

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