Tomato Tapenade Tart
Serves: 6
  • 6 cups whole cherry tomatoes
  • 1 large onion, halved and sliced ½-inch thick
  • 6 tablespoons olive oil, divided
  • Salt and ground black pepper
  • 4 ounces goat cheese
  • 1 heaping cup grated sharp cheddar cheese, divided
  • 1 medium garlic clove
  • 2 tablespoons capers
  • ½ cup each: drained ripe black olives
and pimento-stuffed salad
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 9-inch piecrust from a 14.1-ounce refrigerated box
  1. Place cherry tomatoes and onions on a large rimmed baking sheet. Toss with 2 tablespoons olive oil and a generous sprinkling of salt and pepper. Adjust oven rack to lowest and middle position, set baking sheet on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes. Drain off excess liquid and reserve for another use (very good in salad dressing!).
  2. Mix goat cheese and ¾ of the grated cheddar in a large bowl. Add tomato mixture; toss to mix. Adjust seasonings and cool slightly.
  3. Meanwhile, mince garlic in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop again. Turn into a medium bowl; stir in remaining ¼ cup olive oil.
  4. Roll pie dough to a 14-inch circle and press into an 11-inch tart pan. Spread half of the tapenade over pastry, top with all the tomato mixture, drizzle remaining tapenade over the tart, and sprinkle with remaining cheddar cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice, and serve.
If you don’t have a tart pan, simply lay the rolled out dough on a baking sheet and make a free-form galette. For a crisper browner crust, bake the tart on a heated pizza stone or unglazed quarry tiles.
Recipe by Three Many Cooks at