Oven-Roasted Tomato Tart

Page: https://www.foodandwine.com/recipes/oven-roasted-tomato-tart

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

This was good and I will try it again with the following changes - my tomatoes (fresh from the garden) became way too soft after the initial 35 minute roast. I did peel but did not seed the tomatoes and had to sub an aged goat cheese for the gouda. The flavors were wonderful. A lot of the water was released from the tomatoes during roasting but after a few hours the crust did become a bit soft from all the excess liquid. This maybe a perfect use for firmer, plum tomatoes.

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