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
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)
soft goat cheese
half-and-half or milk
chopped fresh thyme (or other herb of your choice), divided
In This Recipe
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.
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.
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.