Anchovies are, of course, optional. But they really do disintegrate into the tomatoes so people will only notice a lovely saltiness. Don't replace labne kefir yoghurt cheese with regular yoghurt or Greek yoghurt (too moist). Goat cheese is a better substitution. You could use Roma tomatoes but they're not nearly as powerful in flavor. Or you could use cherry tomatoes and deconstruct the tart a bit by spreading the anchovies around on top. Don't use beefsteak or large juicy heirloom tomatoes because you will end up with a juicy mucky soggy tart.
1 recipe basic tart dough
3/4 cup labne kefir yoghurt cheese
2 teaspoons lemon zest
1/3 cup heavy cream or half and half
pinch kosher salt
12 dry-farmed Early Girl tomatoes
12 anchovies (packed in oil)
balsamic vinegar (the thicker the better)
1/3 cup chopped parsley
Roll out tart dough and press into tart pan. Refrigerate until needed.
Preheat oven to 350° F.
Beat the cheese, egg, lemon zest, heavy cream, and salt until smooth. Spread evenly over the bottom of the tart shell.
With a paring knife, remove stems and about an inch of the core from the tomatoes. You want to make room for an anchovy and some liquid. Press whole tomatoes into cheese mixture (hole up). Sprinkle salt and pepper into each tomato. Tuck an anchovy into each cavity. Fill remaining space with a splash of olive oil and a splash of balsamic vinegar.
Bake until tomatoes have shriveled and the cheese mixture is nice and brown. About 45 minutes. Allow to cool for 20 minutes. Sprinkle with chopped parsley. Eat.
DASH AND BELLA