Tomato and Goat Cheese Tart

• 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

1. Preheat the oven to 350 degrees.
2. Oil a 10-inch tart pan and line it with the pastry.
3. Keep in the refrigerator while you prepare the filling.
4. Brush the mustard over the bottom of the dough.
5. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly.
6. Sprinkle with salt, pepper and the herbs.
7. Beat together the eggs and goat cheese.
8. Season with salt and pepper and pour over the tomatoes.
9. Drizzle on the olive oil.
10. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned.
11. Remove from the heat and allow to cool for 10 minutes before serving.
12. Serve hot, warm or at room temperature.

olive oil pastry, mustard, tomatoes, salt, fresh parsley, eggs, goat cheese, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/12684 (may not work)