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| 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.
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| Ingredients. |
One prepared pastry
4 or 5 tomatoes
3 teaspoons dried rosemary
4 eggs
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.
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| Line tart pan with pastry. |
Slice tomatoes and arrange in concentric circles in bottom of tart pan.
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| Add tomatoes. |
Beat the eggs and pour over tomatoes.
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| Pour eggs over tomatoes. |
Crumble the goat cheese into small pieces and spread over the tomatoes and eggs.
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| Sprinkles goat cheese on top. |
Sprinkle with rosemary and olive oil.
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| Add rosemary on top. |
Bake in 350F oven for 30 or 40 minutes until brown on top.
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| Out of oven. |
Let sit for about ten minutes before serving.
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| Let sit for about 10 minutes before serving. |
This is also good at room temperature or cold.
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| 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.
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