Rose & Steve's Recipes

from the NY Times

• Preheat the oven to 350 degrees.

• 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

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

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).