=== Tomato & Goat Cheese Tart ===
 from the NY Times

  * Preheat the oven to 350 degrees. 

===== INGREDIENTS: =====


  * 1 pastry (1/2 recipe) see recipe
  * 3 tablespoons Dijon mustard
  * 1 ½ 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

===== PREPARATION: =====


  - Slice the tomatoes and lay on a wire rack, placed over a tray.  Allow to sit to extract some of the water from the tomatoes.
  - Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling and topping.\\
  - Beat together the eggs and goat cheese. Season with salt and pepper.
  - Brush the mustard over the bottom of the dough. \\
  - Arrange tomatoes over the mustard in concentric circles, overlapping them slightly. Sprinkle with pepper and the herbs.  Extra salt if needed, TBD. \\
  - Pour egg mixture over the tomatoes. \\
  - Drizzle on the olive oil. \\
  - Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. \\
  - Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

===== Notes =====

If you have time, carmelize some onions, then spread them on the crust below the tomatoes.   Prep the onions in a skillet, low and slow, keep adding liquid (water, white wine).