This sounds yummy:
recipe detail | OregonLive.com
Roasted Cherry Tomato Tart
Published October 26, 2010
Makes 6 servings
Ingredients
1 1/2 to 2 cups cherry tomatoes (the exact amount can vary, depending upon the size and shape of your tomatoes -- if you roast too many, it's not a bad thing)
Olive oil
1 tablespoon Dijon mustard
1 9-inch tart crust or puff pastry crust, par-baked
8 ounces chèvre or other soft goat cheese
2 eggs
1/2 cup half-and-half or milk
2 teaspoons chopped fresh thyme (or other herb of your choice; divided)
Salt
Instructions
Preheat oven to 200 degrees. Halve the cherry tomatoes along their equators, and place them cut-side up in a baking dish. Drizzle with a bit of olive oil, and put them in the oven for 3 hours. They should shrink somewhat, to maybe two-thirds their size, but still be juicy. Set aside. (You can skip the slow-roasting step, if you like, and your tomatoes will be a bit prettier and less shriveled, but not nearly so oh-my-goodness rich.)
Raise oven temperature to 375 degrees. Spread the mustard over the bottom of the tart shell in a very thin layer. In a mixer (or using a whisk or fork and a lot of patience), blend together the chèvre, eggs, half-and-half and half the thyme. Pour mixture into the tart shell. Gently place the tomatoes on top, cut-side up, in an arrangement that strikes you.
Gently transfer the tart to the oven and bake 45 minutes, until the filling has puffed and begun to brown, and the tomatoes are caramelized a touch on top. Remove from the oven and let cool slightly. Sprinkle the remaining fresh herb and a light sprinkling of salt across the top, and serve.