Tomato Tart

• 1 refrigerated ready-to-use pie crust
• 4 oz. fresh goat cheese
• 1 1/4 lb. ripe tomatoes
• 2 tsp. olive oil
• .13 tsp. coarse (Kosher) salt
• Freshly ground black pepper
• 1 tsp. fresh thyme leaves

1. Heat oven to 450F.
2. Have ready a fluted 9- or 9 1/2-inch tart pan with removable bottom.
3. Unfold pie crust, center over tart pan and gently press into pan and over bottom and up sides.
4. Trim off any excess.
5. Prick pastry all over with a fork.
6. Bake 9 to 11 minutes until crust is lightly browned.
7. Remove pan to a wire rack to cool.
8. Up to 2 hours before serving: Place cheese evenly over bottom of tart shell.
9. Top with tomato slices, overlapping in concentric circles, from edge of tart to the middle.
10. Leave tart at room temperature.
11. When ready to serve, remove pan sides (see Note).
12. Drizzle oil over tomatoes and season with salt and pepper.
13. Sprinkle tart made with goat cheese with thyme; tart made with fontina with pine nuts.
14. Cut into wedges with a thin sharp knife.

crust, fresh goat cheese, tomatoes, olive oil, coarse, freshly ground black pepper, thyme

Taken from www.delish.com/recipefinder/tomato-tart-recipe-120459 (may not work)