Oven-Dried Tomato Tart with Goat Cheese and Black Olives

A very nice tart.

• I used a store-bought pâte feuilleté. Any kind of crust would be fine, whatever you like.
• I mashed together a 200g ball of mozzarella and a 150g container of soft goat cheese.
• I used the last of my oven-dried tomatoes from the freezer and roasted 2 romas that I had on hand.

We'll get two meals for two out of this. Six servings sounds a bit light.

This is a keeper! I used heirloom tomatoes from the garden and didn't bother seeding them. I could have stopped right there - the roasted tomatoes were so delicious! I made the recipe as directed except I used a millet, amaranth, and brown rice crust from La Tartine Gourmande.