1 1⁄2 pounds ripe tomatoes, such as heirlooms (about 3 large)*
Kosher salt and freshly ground black pepper
4 ounces, about 1⁄2 cup herbed cream cheese or goat cheese, at room temperature (I used herbed goat cheese)
1 Tablespoon unrefined, cold-pressed extra virgin olive oil
2 Tablespoons fresh basil leaves, roughly chopped
Crust:
1 1⁄2 cups grain flour of choice (I used all-purpose flour, but I have used sprouted whole wheat and einkorn)
1⁄2 teaspoon sea salt
⅓ cup unrefined, cold-pressed extra-virgin olive oil
3 Tablespoons oat milk or milk of choice
Instructions
Line a large sheet pan with two layers of paper towels.
Slice tomatoes (cherry tomatoes can be sliced in half) into 1⁄4 inch rounds and place in one layer on the prepared sheet pan. Sprinkle tomato slices with kosher salt and allow to sweat for 30 minutes. Blot tomato slices with paper towels.
Position oven rack on the lowest level and preheat oven to 400 degrees.
In a medium bowl, add all crust ingredients and stir to combine with a wooden spoon or spatula until a ball of dough forms. You may need to use your hands to shape dough into a ball. Place dough in a 9-inch tart pan and use your fingers to press the dough evenly into the pan and up the sides to form a thin crust. You can also use a pie plate or 9-inch cake pan, preferably a springform, and form a 1⁄2 inch high border around the sides.
Spread the herbed goat cheese evenly over the crust. Top with the tomato slices and overlap them. They’re going to shrink so don’t leave any gaps. Grind a little pepper on top.
Carefully place tart pan on a rimmed baking sheet and bake on the lowest rack until the crust begins to brown, about 50-60 minutes or until tomatoes are well roasted. Remove from the oven, drizzle the top with olive oil** and garnish with fresh basil leaves, if desired.
Cut tart into wedges and serve warm or at room temperature.
Notes
*can be done with zucchini instead. Do the same method. If you have a plain cream cheese or goat cheese, stir in chopped herbs to add more flavor. You can also swap in 1⁄4 cup Dijon mustard for the cream cheese/goat cheese + shredded gruyere or fontina + greens herbs. I also like Divina Foods caramelized onion jam as the base with fresh herbs. **for an extra special touch, sauté minced garlic in the oil until fragrant, but not too golden, and use that to drizzle on top of the tart.
Recipe by Pamela Salzman at https://pamelasalzman.com/tomato-tart-with-olive-oil-crust-recipe/