French Tomato Tart
1 unbaked pie crust (store bought or homemade)
One unbaked tart dough (see recipe, below)
1 Tablespoon Dijon or whole-grain mustard
1 teaspoon mayonnaise
2-3 large ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two generous tablespoons chopped fresh herbs, such as
thyme, chives, chervil, or tarragon
8 ounces (250 g) fresh or slightly aged goat cheese, sliced
into rounds
1 1/2 tablespoons quality honey
Preheat oven to 425 F
Line the bottom of a tart pan with the pie dough
Mix mustard and mayonnaise in a small bowl. Spread an even layer of mustard/mayo mixture over the bottom of the tart dough and let
it sit a few minutes to dry out.
Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with the honey.
Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.
Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with the honey.
Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.
Enjoy!
