Tomato and Goat Cheese Tart

Name: Tomato and Goat Cheese Tart
Total time: 1 min
Ingredients: 1 yeasted olive oil pastry (1/2 recipe); 3 tablespoons Dijon mustard; 1 1/2 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

5.0

(672)

cooking.nytimes.com

Your recipes

Total: 1 hours, 10 minutes

Servings: 6

Cost: $4.75 /serving

Author : Martha Rose Shulman

goat cheese olive oil tomato

Ingredients

Remove All · Remove Spices · Remove Staples

1 yeasted olive oil pastry (1/2 recipe)3 tablespoons Dijon mustard1 1/2 pounds ripe tomatoesSalt and freshly ground pepper2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary2 eggs4 ounces goat cheese, crumbled1 tablespoon extra virgin olive oil

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.