Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (115g) cold unsalted butter, cut into cubes
  • 1/4 cup (60ml) ice water
  • 2 tablespoons (30ml) finely chopped fresh herbs (such as thyme, rosemary, and oregano)
  • 1.5 pounds (680g) assorted ripe tomatoes (such as Roma, cherry, and heirloom), halved or quartered depending on size
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 cloves garlic, minced
  • 4 ounces (115g) goat cheese, softened
  • 2 ounces (57g) cream cheese, softened
  • 1 large egg
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) chopped fresh basil
  • Balsamic glaze, for drizzling
  • Fresh basil leaves, for garnish

Instructions:

  1. Make the Crust: Combine flour, salt, and herbs in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roast the Tomatoes: Toss tomatoes with olive oil, oregano, salt, pepper, and garlic. Spread on a baking sheet lined with parchment paper. Roast at 400°F (200°C) for 30-40 minutes, or until softened and slightly caramelized.
  3. Prepare the Filling: In a small bowl, beat together softened goat cheese, cream cheese, egg, honey, and basil until smooth.
  4. Assemble the Tart: Roll out chilled dough on a lightly floured surface and transfer to the tart pan. Trim excess dough and crimp edges.
  5. Add Filling and Tomatoes: Spread goat cheese mixture evenly over the tart crust. Arrange roasted tomatoes on top.
  6. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is set.
  7. Cool and Serve: Let cool slightly before removing from tart pan. Drizzle with balsamic glaze and garnish with fresh basil leaves. Serve warm or at room temperature.