Tomato and Goat Cheese Tart By NYT Cooking

Author: Martha Rose Shulman

Time: 1 hour 10 minutes
Yield: 6 servings

Get full recipe👇🏻


1 yeasted olive oil pastry (1/2 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


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