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Cherry Tomato Tart picture

Cherry Tomato Tart

This tomato tart is a great addition to a brunch menu, but is just as good for a simple lunch or dinner. Serve it with a simple green salad for a complete meal.

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  • For the roasted cherry tomatoes:
  • 1 medium garlic clove, minced
  • 1 teaspoon fresh oregano or 1/4 teaspoon dried
  • 1 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried
  • 1 tablespoon extra virgin olive oil
  • 2 cups cherry tomatoes, halved horizontally
  • For the tart:
  • 1 store-bought deep dish unbaked pie crust
  • 1/2 cup grated Gruyere or Swiss cheese
  • 1/2 cup (about 3 ounces) goat cheese
  • 1/2 cup baby arugula, roughly chopped
  • 1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried
  • 4 large eggs
  • 2 cups whipping cream or whole milk

Serves 6 to 8

  1. Preheat the oven to 350F.
  2. To roast the cherry tomatoes, in a bowl mix together the garlic, oregano, rosemary and olive oil. Add about 1/2 teaspoon of salt and a little pepper. Add the tomatoes and toss gently until evenly coated. Spread the tomatoes in a single layer on a baking sheet lined with parchment paper, cut side up. Roast for 12 to 15 minutes until tender. Remove from oven and reserve.
  3. Sprinkle the pastry shell with the Gruyere cheese and crumble in the goat cheese. Distribute the roasted cherry tomatoes, arugula and oregano evenly over the cheeses. Place the filled tart shell on a baking sheet.
  4. In a small bowl, whisk together the eggs, cream or milk and 1 teaspoon salt. Carefully pour this mixture into the tart shell to cover the filling. Jiggle the filling a little to make sure that the egg mixture gets to the bottom.
  5. Bake the tart for 1 hour, or until the tart is golden and the center is almost set. Let cool for 10 minutes and then slice and serve warm.  (Note: The tart can be made ahead and kept in the refrigerator. When ready to serve, slice the cold tart and then re-heat the slices in a 350F oven until warmed through.)

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