Summer

Roasted Cherry Tomato Tart

August 18, 2011
Author Notes

In the beginning of cherry tomato season, I only want to eat them fresh and drippy. But once they come in strong, I love this tart, which bakes the tomatoes to concentrate and caramelize their sweetness (and remove a bit of moisture so that they don't sog everything). The baked tomatoes are set in a base of goat cheese, lightened with a bit of milk and eggs -- it's not as delicate as a quiche custard, but lightened just enough to give it a bit of softness. The tiny bit of mustard and the sprinkling of thyme leaves provide a nice accent, without distracting from the summery cherry tomato flavor. —deensiebat

  • Serves 6-8
Ingredients
  • 1 small tart crust
  • 1 1/2 - 2 cups cherry tomatoes (the exact amount may vary, depending upon the size and shape of your tomatoes - if you roast too many, that's not a bad thing at all)
  • olive oil
  • 1 tablespoon dijon mustard
  • 8 ounces soft goat cheese
  • 2 eggs
  • 1/2 cup half-and-half or milk
  • 2 teaspoons chopped fresh thyme (or other herb of your choice), divided
  • salt
In This Recipe
Directions
  1. Preheat the oven to 200 degrees. Halve the cherry tomatoes along their equators, and place them cut-side up in a baking dish. Drizzle with a bit of olive oil, and place them in the oven for 2-3 hours. They should shrink up somewhat, to maybe 2/3 their size, but still be juicy. Set aside.
  2. Raise the oven temperature to 375 degrees. Spread the mustard along the bottom of the tart shell, leaving a very thin layer. In a mixer (or using a whisk or fork and a lot of patience), blend together the goat cheese, eggs, half-and-half, and half the fresh herbs. Pour this mixture into the tart shell. Gently place the tomatoes on top, cut-side up, in an arrangement that strikes you.
  3. Transfer the tart to the oven, and bake ~45 minutes, until the filling has puffed and begun to brown, and the tomatoes are caramelized a touch on top. Remove from the oven and let cool slightly. Scatter the remaining fresh herb and a light sprinkling of salt across the top, and serve.
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