Oven-Roasted Tomato Tart

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.