Roasted Tomato Tart

The book club ladies were coming and I was craving a late-summer treat. If you haven't noticed from my keyword sidebar tool, I'm addicted to tomatoes. This time of year, I literally eat them almost every day and I'm trying to get every last sweet bite in before fall arrives. And goodness, with a monster basil plant in the backyard -- you heard me right, I didn't kill it yet -- my tomatoes have had the perfect compliment all summer.

Okay, okay... you get it... I love tomatoes. But I love this tart too. It's a show-stopper. Bright and beautiful heirloom cherry tomatoes roasted until they just burst with juice. Needless to say, it was completely gone by time the book conversation ended and the wine glasses were emptied.

With a puff pastry shell, it's a pretty quick turn dish. You could easily repurpose the filling to suit what's in season too.

Book clubs and tomato tarts. Pretty much the best.

Roasted Tomato Tart
1 sheet puff pastry
Flour -- for sprinkling
1 small log goat cheese, softened
2 pints heirloom cherry tomatoes
2 tablespoons butter
2 tablespoons sugar
2 tablespoons balsamic vinegar
Salt and pepper
Chopped basil, for garnish

Allow puff pastry to thaw according to package instructions. Preheat oven to 400 degrees. Flour your surface and rolling pin and then roll out puff pastry large enough to fit a 10-inch tart pan. Carefully lay into tart pan. Use a paring knife to lightly score the pastry along the bottom rim, where the bottom meets the sides. Prick the bottom of the pastry surface all over with a fork.

Bake puff pastry for 20-25 minutes or until lightly browned. Allow to cool and remove carefully from tart plan. If preparing a day ahead, store in an airtight container.

Preheat broiler on the low setting.

On the day of serving, melt butter and sugar together in a pan over medium heat until caramelized. Add tomatoes to pan and cook for 8-10 minutes, stirring occasionally to coat tomatoes in caramel mixture. Add balsamic vinegar and cook for another 2 minutes. Season with salt and pepper.

While tomatoes cook, spread softened goat cheese in the bottom of the tart shell. Broil on low for 3-4 minutes until cheese is melty. Use a slotted spoon to carefully arrange tomatoes on top of goat cheese. Drizzle remaining sauce over tart and garnish with basil. Serve immediately and enjoy!