If you still have some lingering tomatoes on your vines, this is a great excuse to use them up.
This light savory tart pairs perfectly with a mixed green salad on the side. I love this recipe because you have all the wonderful flavors of fresh tomatoes with a delicate heart-healthy pastry that does not weigh you down or make the dish overly rich.
Enjoy this before summer totally disappears!
Roasted Tomato Tart
4 cups cherry tomatoes (I did a mix of cherry and plum)
1 onion, sliced
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh thyme, finely chopped
1/4 tsp each salt and pepper
1 tbsp dijon mustard
1/2 cup crumbled goat or feta cheese
8-10 kalamata olives, quartered
2 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup cormeal
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 tsp kosher salt
In a bowl, combine flours, cornmeal, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes. (Or, refrigerate, and let come to room temperature before continuing)
Meanwhile, in a bowl toss tomatoes and onion with 1 tbsp oil, garlic, thyme and salt and pepper. Place into a parchment lined 13-x9 inch glass baking dish and roast in a 400F oven for about 30 minutes, or until tomatoes are slightly charred.
On floured surface, roll out dough to 11-inch (28 cm) circle. Drape over 9-inch (23 cm) tart pan with removable bottom. Ease into pan and press over bottom and up side, folding in edge to level with rim. Prick with fork. Refrigerate for 30 minutes. Bake in bottom of 400°F oven until golden, 18 to 20 minutes. Let cool on rack.
Brush bottom of baked tart shell with mustard; sprinkle with all but 2 tbsp (25 mL) of the goat cheese. Arrange tomato mixture over top; dot with olives and sprinkle with remaining goat cheese.
Bake in centre of 400°F (200°C) oven until tomatoes are warmed through, about 14 minutes. Serve warm or at room temperature.