French Tomato Tart

Page: www.davidlebovitz.com/archives/2010/05/french_tomato_tart_recipe.html

Cuisine: French | Course Type: Main Courses

(2 reviews)

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I par-baked the crust and strained some of the juices from the garden tomatoes I used, but otherwise followed the recipe. Crust was light and flaky, creamy goat cheese got nice brown edges and tomatoes were cooked but still firm. I used thyme, chives and fresh oregano for the herbs and tucked in some oil cured black olives. Because the crust was par-baked I baked the tart at 400 for about 30 minutes.

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