1 store bought single crust for pie, room temperature
Parchent paper for baking
1–2 tbsp flour for rolling surface (8–16 gr)
1 cup whole milk plain yogurt (goat yogurt if possible)
8 oz goat cheese, room temperature (250 gr)
Salt and pepper to taste
1 lb. cherry tomatoes (500 gr)
2 tbsp. olive oil (30 ml)
2 sprigs fresh rosemary, chopped (substitute basil, thyme, parsley, cilantro, tarragon, or a large handful of arugula)
Heat your oven to 375°F (190°C). Cut a large square of parchment paper that will fit onto a flat cookie sheet. Place the parchment on a flat work surface. Dust the parchment with a small amount of flour, and unroll the crust, placing it on top of the parchment paper. The crust should be about 9” in diameter. Using a rolling pin, roll the crust until it is 14” in circumference. You may need to rub a bit of the flour onto the rolling pin so the dough does not stick.
Once the crust is rolled out, make the filling. Place the yogurt, egg, and goat cheese in a bowl and beat together using an electric hand mixer. (You can also use a potato masher if you don’t have a mixer, although there may be a few lumps. Don’t worry about the lumps.)
In a separate bowl, toss the cherry tomatoes together with the olive oil, coating the tomatoes well.
Spoon the yogurt mixture onto the center of the rolled crust, and spread evenly leaving a 2” (5cm) margin on the perimeter of the dough to form an outer crust. Fold this margin over towards the center which may require some pleating (see pic.)
Spoon the prepared cherry tomatoes over the filling, arranging them evenly. Slide the parchment onto a metal baking sheet and bake the tart in the heated oven for 50-60 minutes, until the crust is golden brown.
Remove from the oven, and sprinkle over the chopped rosemary (or the herbs of your choice.) Allow to cool for 20 minutes before serving.