by deensiebat
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deensiebat's Notes:
Expand1 small tart crust Ask a question about this ingredient
1 1/2 - 2 cup 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) Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
8 ounces soft goat cheese Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup half-and-half or milk Ask a question about this ingredient
2 teaspoons chopped fresh thyme (or other herb of your choice), divided Ask a question about this ingredient
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.
Ask a question about this stepRaise 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.
Ask a question about this stepTransfer 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.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This looks amazing...I'll have to try it!