4 to 5 medium tomatoes
goat cheese, crumbled or sliced in rounds (about 4 to 5 oz)
mustard (Dijon, whole-grain, or flavored)
fresh basil sliced in thin strips
salt and pepper
1-2 small shallots, chopped
2-3 cloves of garlic, minced
1/2 recipe whole wheat olive oil pie crust
Make the crust according to directions.
Roll the dough out between two sheets of parchment and press into a 9-inch fluted tart pan, folding any overhang back down along the edges and using scraps to patch any holes. Press a piece of foil down onto the dough and over the edges. Chill for 10 minutes.
Pour pie weights or beans on top of the foil and parbake in a 400-degree oven for 20 minutes. (Don’t skip this step. When the tomatoes cook, they’ll release a lot of juices, so if you don’t parbake the crust it will get soggy.) Meanwhile, slice tomatoes and goat cheese.
Remove the crust from the oven, remove the foil and weights, and spread a layer of mustard all over the bottom of the crust. Top with the minced garlic. Layer slices of tomatoes, sprinkle shallots then layer goat cheese, sprinkling each layer with salt and pepper. Bake at 400 degrees for 30 minutes, until the goat cheese is browned in spots.When tart is done, sprinkle the basil on top.
Recipe adapted from daleydish.com