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Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tart

A delightful summer tart when tomatoes are at their best. Mustard is spread on the crust before topping with tomatoes and is the perfect compliment for the tomatoes.

Ingredients

1 yeasted olive oil pastry (1/2 recipe)

3 tablespoons Dijon mustard

1 ½ pounds ripe tomatoes

Salt and freshly ground pepper

2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary

2 eggs

4 ounces goat cheese, crumbled

1 tablespoon extra virgin olive oil

 

Instructions

Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.

Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.

Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil.

Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Tip Advance preparation: You can make this a day ahead. You can make the crust weeks ahead and freeze it.

Yield: 6 servines

Time: 1 hour 10 minutes

Source: Martha Rose Shulman. Andrew Scrivani for The New York Times