Roast tomato tart


Recipe for your favorite tart dough or savory pie dough
Olive oil, for drizzling
Sea salt, to taste
3 ripe tomatoes, sliced about ¼-inch thick
2 sprigs fresh thyme, remove the leaves and finely chop
6 fresh chives, sliced thin
1 sprig tarragon, remove the leaves and finely chop
4 ounces fresh goat’s cheese sliced into 4-5 slices

Roll out the tart dough to a 1/8-inch thick. Place into the tart pan making sure the bottom and sides are flush with the pan. Cut or pinch off the excess dough around the top of the pan. The shell should be even with the top of the pan.

Fill the shell with pie weights or dry beans and par bake in a 350 degrees Fahrenheit oven for 8 minutes. Remove the weights/beans.

Drizzle a little olive oil onto the dough and sprinkle with sea salt. Lay the tomatoes into the tart pan just barely overlapping each other in a spiral. Drizzle the tomatoes with a little more olive oil, season with sea salt and top with a pinch of the chopped herbs. Place the goat cheese around the tomatoes.

Bake in a 425 degrees Fahrenheit oven for 20-30 minutes or until the tart shell is golden brown, the tomatoes are roasted and the cheese has melted into the tart. Allow to cool for 10-15 minutes before slicing.