OVEN-DRIED TOMATO JAM AND CHEESE TART

for tomato jam:
2 cups cherry tomatoes
big splash olive oil
small splash sherry wine vinegar
branches of mixed fresh herbs (rosemary, thyme, oregano)
pinch salt
pepper

1 recipe for shortcrust pastry

for cheese base:
1 egg
1/4 cup half and half
1 cup kefir labneh cheese (or goat cheese)
salt
pepper

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.

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