ERIC'S

Spreading mustard on the crust before you top it with tomatoes is the key to making this delicious.

 

 

~1 pie crust

~3 tablespoons Dijon mustard

~1 pounds ripe tomatoes

~Salt

~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

 

1. Preheat the oven to 350 degrees. Oil a 10-inch pie (or tart) pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.

 

2. Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt and the herbs.

 

3. Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

 

Yield: 6 servings.

 

Nutritional information per serving: 263 calories; 16 grams fat; 6 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 92 milligrams cholesterol; 32 grams carbohydrates; 3 grams dietary fiber; 435 milligrams sodium (does not include salt to taste); 11 grams protein