for tomato jam:2 cups cherry tomatoes
big splash olive oil
small splash sherry wine vinegar
branches of mixed fresh herbs (rosemary, thyme, oregano)
1 recipe for shortcrust pastry
for cheese base:
1/4 cup half and half
1 cup kefir labneh cheese (or goat cheese)
Preheat oven to 200°F.
Place tomatoes on a sheet pan and toss with oil, vinegar, herbs, salt, and pepper. Put tomatoes in the oven for 6-8 hours. They're done when they're shriveled and caramelized. Remove tomatoes and cool.
Turn oven up to 350°F.
On a lightly floured surface, roll out the shortcrust pastry. Press into one 9" tart pan. Place in the fridge.
In a standing mixer (or by hand), whisk together egg, half and half, kefir labneh, salt, and pepper. Spread cheese mixture over the bottom of the tart shell. Spread oven-dried tomatoes over the cheese. Bake 30-40 minutes. It's done when the crust is lightly browned, the cheese has firmed up, and the tomatoes are bubbling.
DASH AND BELLA