Roasted Summer Cherry Tart

A long time ago I bought a tart pan but sadly I have only used it a couple of times. Personally, I think tarts are very simple and elegant but since I tend to bake cakes for most occasions tarts aren't deemed special enough. Last week my parents were invited for a summer barbeque and my mother was in search of an easy appetizer she could make and bring. The idea to make a tart using roasted tomatoes had crossed my mind before and when I proposed it to her she was in favor of it.

Since I also had friends coming over that night we decided to make two and each bring one to our respective get-togethers. Normally, I like to make everything from scratch but we were pressed for time so we bought store-made pie dough and a goat cheese blend with herbs. To balance the tangy flavor of the goat cheese we also mixed it with a little bit of dill and regular cream cheeses. After finishing both tarts in under two hours, we were quite pleased with our impromptu appetizer creation. The tart was light and refreshing with the sweetness of the tomatoes against the tangy goat cheese. Also we sprinkled a little bit of white balsamic over top for a touch of acidity. Both groups enjoyed the tarts and complimented us on the taste.

Roasted Summer Cherry Tart

• Pie dough (can be store bought or made from scratch)
• Goat cheese (optional goat cheese blend with herbs or pepper)
• Cream cheese
• Optional: 2-3 cloves garlic, finely minced
• Cherry tomatoes
• White Balsamic vinegar

1. Bake the shell of the tart in a 10" tart pan according to the package instructions (store bought) or recipe (home made). Make sure to prick the bottom of the dough with a fork prior to baking to keep the crust flat.
2. Mix the goat cheese with cream cheese and garlic, if using. The quantities are purely based on personal preference. We used about 150 g goat cheese, 50 g dill cream cheese, and 100 g regular cream cheese, but we also had leftovers.
3. Once the tart shell is baked, spread an even layer of the mixture across the bottom. The layer should be present, but not too thick.
4. Slice the tomatoes in half, lengthwise, and arrange in concentric circles across the tart. Try to leave as little space as possible between the tomatoes as they will shrink in the oven.
5. Return the tart to the oven and place under the broiler for 3-5 minutes. Watch carefully as the broiler can heat up very quickly. Remove the tart from the oven once the tomatoes start to wrinkle and pop. They will continue to shrink a little after so better to remove earlier rather than later.
6. Allow the tart to cool for a few minutes then sprinkle with a little of the white balsamic prior to serving.