Oven-Dried Tomato Tart with Goat Cheese and Black Olives

A Taste of Summer: My Oven-Dried Tomato Tart

As a busy professional, finding time to cook a satisfying and delicious meal can sometimes feel like a Herculean task. Weekends often become a whirlwind of errands and social engagements, leaving precious little time for elaborate culinary adventures. That’s why I’ve become a huge fan of recipes that are both impressive and relatively quick to execute. This oven-dried tomato tart perfectly fits the bill.

The beauty of this tart lies in its simplicity and the incredible flavor it packs. The oven-drying of the tomatoes is a game-changer. It intensifies their sweetness and creates a texture that holds up beautifully in the tart. It's a process that's surprisingly easy – just a couple of hours in the oven – and the results are far superior to using store-bought sun-dried tomatoes. The combination of the sweet, slightly smoky tomatoes, tangy goat cheese, and salty black olives is simply divine. It's a symphony of flavors that dance on your palate.

This tart is incredibly versatile. It's perfect as a light lunch on a busy workday, a sophisticated appetizer for a dinner party, or a satisfying supper when you don't have much time to cook. I often make a double batch on the weekend, keeping one for immediate enjoyment and the other portioned for easy lunches throughout the week. The leftovers are just as delicious cold, making it an ideal packed lunch option. The vibrant colors also make it a beautiful addition to any picnic basket.

Beyond its practicality, the process of making this tart is strangely therapeutic for me. The rhythmic rolling of the pastry dough, the careful placement of the tomatoes and olives, it's a mindful activity that allows me to disconnect from the stresses of the day and focus on the joy of creating something delicious. It's a small act of self-care amidst the chaos of my busy life. And let's be honest, the feeling of satisfaction that comes from creating something so delicious is hard to beat.

The recipe itself is surprisingly straightforward, even for someone with limited baking experience. The ingredients are readily available at most grocery stores, and the instructions are clear and easy to follow. I highly recommend giving this recipe a try. It's a guaranteed crowd-pleaser, perfect for impressing guests or simply treating yourself to a delicious and satisfying meal. Whether you’re a seasoned chef or a kitchen novice, this tart is a culinary triumph waiting to happen.

Beyond the Tart: I often pair this tart with a crisp salad to add some freshness and lightness to the meal. A simple green salad with a light vinaigrette or a more robust salad with roasted vegetables would complement the tart beautifully. For a truly special occasion, I might add some prosciutto or grilled chicken to the salad for an extra layer of protein and flavor.

The tart also pairs exceptionally well with a variety of drinks. A chilled glass of Sauvignon Blanc or a crisp rosé would be a perfect complement to the bright, Provençal flavors of the dish. A dry sparkling wine would also cut through the richness of the goat cheese and tomatoes, providing a refreshing counterpoint. Experiment and find your perfect pairing!

This oven-dried tomato tart is more than just a recipe; it’s a testament to the power of simple ingredients, thoughtful preparation, and the immense satisfaction of creating something beautiful and delicious. It's a recipe that has become a staple in my culinary repertoire, a dish I return to time and time again for its ease, elegance, and unforgettable flavor.

So, take some time out of your busy schedule, gather the ingredients, and embark on this culinary journey. I guarantee that you won’t be disappointed. And who knows, you might just discover a new favorite dish that will become a regular feature on your own dining table, a culinary gem amidst the everyday hustle and bustle.

Step-by-step

• Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil.
• Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper.
• Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
• Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights.
• Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended.
• Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top.
• Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.