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1
Prepare the short pastry.
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2
Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
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3
Preheat the oven to 350 degrees F and grease a 10 inch ceramic quiche pan with 1 teaspoon olive oil.
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4
Halve the tomatoes lengthwise and core them.
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5
Run your thumb in the hollows of the tomatoes to remove the juice and seeds.
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6
Arrange in the pan, skin side down, in a circular pattern.
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7
You can crowd them a little; they will shrink as they bake.
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8
Season with salt, pepper, herbs, and a good drizzle of olive oil.
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9
Bake for 30 minutes, until softened.
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10
Remove from the oven (leave the heat on).
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11
Remove the dough from the fridge and let stand at room temperature for 10 minutes.
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12
Working on a lightly floured surface, roll out the dough in an 11 inch circle and prick all over with a fork.
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13
Spread with tapenade, leaving a 1-inch margin all around.
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14
Cut the cheese in 1/3 inch slide and arrange over the tomatoes in the pan.
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15
Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.
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16
Bake for 30 to 40 minutes, until the crust is golden.
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17
Let cool for a few minutes on a rack.
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18
Run a knife around the crust to loosen.
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19
Put on your best-looking oven mitts, cover the pan with an overturned plate, and flip the whole thing carefully.
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20
If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong.
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21
Serve warm or at room temperature.
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22
Just before serving, snip or tear the basil leaves and sprinkle over the tart.
