Floating Olive Branch
Rustic Garlic Tomato Tart

Serves 4-6 



1 premade pie crust (dough) 

1 tablespoon Roasted Garlic Infused Olive Oil 

1 teaspoon Garlic Bread Seasoning  


8 ounces goat cheese, softened 

8 ounces cream cheese, softened 

1 tablespoon Roasted Garlic White Balsamic 

2 tablespoons fresh basil, chopped 

2 tablespoons fresh scallions, chopped 

1 teaspoon Fleur de Sel 

Pinch of black pepper 


4-5 cups multi-colored cherry tomatoes, halved 

2 tablespoons Roasted Garlic Infused Olive Oil 

1 tablespoon Black Garlic Infused Dark Balsamic 

1 teaspoon Garlic Bread Seasoning

Fresh basil leaves, for garnish 


Preheat oven to 425°F. Place the premade pie crust into a pie plate or tart pan and dock the crust with a fork. Brush the crust with Roasted Garlic Infused Olive Oil and season with Garlic Bread Seasoning. Place in the oven and bake for 10-12 minutes or until golden brown and crisp. Remove from the oven and set aside to rest on a wire rack to cool for about 30 minutes.
Place goat cheese, cream cheese, white balsamic, basil, scallions, salt, and pepper in the bowl of a food processor. Blend until smooth. Once the pie crust has cooled, transfer the filling to the crust and spread out in an even layer. Place in the refrigerator for 15-20 minutes to set.
Top the filling evenly with halved cherry tomatoes. Drizzle the top of the tart with Roasted Garlic Infused Olive Oil and Black Garlic Balsamic, and sprinkle with Garlic Bread Seasoning. Garnish with fresh basil leaves before slicing and serving.