Fresh Tomato And Goat Cheese Tart

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2 medium ripe tomatoes, peeled, seeded and finely chopped
• 1 tablespoon minced fresh basil
• 2 sun-dried tomatoes, minced
• Salt and freshly ground black pepper
• 3 eggs, lightly beaten
• 1 1/4 cup half-and-half
• 1 cup fresh goat cheese, mashed
• 1/2 cup freshly grated Parmesan cheese
• 1 9-inch parbaked pie crust
• 1 large tomato, peeled and sliced
• 1 tablespoon sweet butter

1. Heat the oil in a skillet.
2. Saute the onion until soft but not brown.
3. Stir in the garlic, then add the chopped tomatoes.
4. Simmer for about 10 minutes until the mixture is thick.
5. Season with basil, sun-dried tomatoes, salt and pepper.
6. Allow to cool to room temperature.
7. Preheat oven to 350 degrees.
8. Beat eggs with half-and-half and a pinch of salt.
9. Stir in the cheeses and the tomato mixture.
10. Pour the mixture into the pie crust.
11. Arrange the tomato slices on top and dot with butter.
12. Bake about 35 minutes, until the custard is set.
13. Cool briefly, then serve.

extravirgin olive oil, onion, clove garlic, tomatoes, fresh basil, tomatoes, salt, eggs, fresh goat cheese, parmesan cheese, crust, tomato, sweet butter

Taken from cooking.nytimes.com/recipes/3124 (may not work)