|Tomato and goat cheese tart.|
I had some goat cheese I wanted to use and I found this recipe for a tart. I took the ingredients (except for pastry) with me to Peggy Jean's and she and I made this. She had a prepared pastry.
One prepared pastry
4 or 5 tomatoes
3 teaspoons dried rosemary
4 to 5 ounces goat cheese
1 tablespoon olive oil
Preheat oven to 350 degrees F. Oil a 10 inch tart pan and add a prepared pastry.
|Line tart pan with pastry.|
Slice tomatoes and arrange in concentric circles in bottom of tart pan.
Beat the eggs and pour over tomatoes.
|Pour eggs over tomatoes.|
Crumble the goat cheese into small pieces and spread over the tomatoes and eggs.
|Sprinkles goat cheese on top.|
Sprinkle with rosemary and olive oil.
|Add rosemary on top.|
Bake in 350F oven for 30 or 40 minutes until brown on top.
|Out of oven.|
Let sit for about ten minutes before serving.
|Let sit for about 10 minutes before serving.|
This is also good at room temperature or cold.
|Ready to eat.|
The original recipe called for spreading Dijon mustard on bottom of pie crust before adding other ingredients, but I forgot to do this. I have made it with the mustard and it is better when the mustard is used.