Roasted cherry tomato tart
Roast
Roasting
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.
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