CHEVRE TART

This tart makes a festive addition to a holiday gathering with its red sauce, white cheese and green garnish. All of the individual components can be prepared in advance and assembled just before popping into the oven.

1  10" or 11" tart pan with removable bottom
1 fully baked tart shell {see Plain Flaky Pastry}
1/3 pound Chevre {goat cheese}, in log form
1 tablespoon olive oil
1/4 cup finely minced onion
2 cloves garlic, finely minced
1 28-ounce can whole tomatoes {preferably Italian Plum}
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
2-3 teaspoons sugar
Dash salt and pepper
1 tablespoon minced fresh parsley or green onion

Prepare the pastry and fully bake the tart shell according to the recipe instructions. Set aside to cool if the recipe is being prepared in advance. Using a piece of heavy thread, slice the goat cheese into 1/8" rounds. Place on saran wrap, one layer deep. Cover and refrigerate until ready to assemble.
Heat the oil. Add the onion and garlic, and saute until soft but not brown. Crush the tomatoes and add, along with any canned juices, to the sauteed onion and garlic. Add the basil and thyme. Simmer over medium-low heat, stirring occasionally, until thickened and reduced, about 30 minutes. {If there is too much excess liquid, it will cause the pastry to become soggy when assembled.} Add the sugar and a dash of salt and pepper. Set aside if being prepared in advance.

To assemble: Warm the sauce and spread over the cooked pastry. Cut the tart into 8 or 10 wedges and arrange one full round of goat cheese at the top of each wedge. Cut the remaining rounds in half and place one on each wedge just below the full round. If you have remaining cheese you may want to crumble and sprinkle it in the middle of the tart.
Bake in a preheated 375 degree oven until heated, about 8-10 minutes. Remove the tart from the oven and transfer onto a serving platter. Garnish with the parsley or green onion and serve immediately.
Serves 8-10.