Tomatoes That Look Like Prunes

I have some old marinated dried Roma tomatoes. Quite a bit actually. Fifty cents a jar! Who could resist? I can't even remember when I bought them. I am going to use some to make this tomato tart instead of drying my own. Oh and I get to get rid of some puff pastry that needs to be used. And some goat cheese.

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Bon Appétit

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. yield: Makes 6 to 8 servings

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 6 medium tomatoes or large romas, cored, halved crosswise, seeded
• 2 small garlic cloves, thinly slivered
• 2 tablespoons minced fresh thyme, divided

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

• 1 cup coarsely grated whole-milk mozzarella cheese
• 1/2 cup soft fresh goat cheese (about 4 ounces)
• 2 large eggs
• 1/4 cup whipping cream
• 1/3 cup oil-cured black olives, pitted
• 2 tablespoons freshly grated Parmesan cheese

Preparation

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.