Tomato and Goat Cheese Tart

A delicious dish and perfect for those juicy late-summer tomatoes.

In this recipe, an olive-oil-yeast-pastry is first prepared - this is quite quick! To put the tart together, you brush mustard over the crust, then a layer of tomatoes, sprinkled with salt and pepper. Over this, you pour a mixture of eggs and goat cheese, and a final drizzle of olive oil.

I'm not crazy about mustard-tomato combination, but the tart did work, helped by the goat cheese.

Unfortunately, the second day, the crust was very soggy. The recipe suggests this dish can be made a day in advance, but I would warn against that. Maybe that was my heirloom tomatoes (though no warnings about juicy tomatoes are in the recipe).