Author: Adapted from The New Southern Garden Cookbook by Sheri Castle
½recipe Laura Cole’s Pastry
1tbspwhole grain mustard
1tbspfresh thyme leaveschopped and divided
Baking the tart shell
Preheat oven to 400 degrees. Place a cookie sheet in the oven as it heats
Roll out the pastry about ½” thick. Place it in the tart pan and press it lightly with your fingers along the edge of the tin to make it even with the top. Prick the tart all over with a fork. Line the tart with foil or parchment paper and fill it with pie weights, dried beans or rice. Bake the tart for ten minutes. Remove the foil and beans and continue baking until tart shell is just starting to brown, about 8 minutes. Remove and cool.
Making the tart
Preheat the oven to 350
Mix together crème fraiche, mustard and ½ tbsp chopped fresh thyme leaves. Spread carefully on the bottom of the cooled tart base. Sprinkle the crumbled goat cheese on top. Drain the slow-roasted tomatoes if they have been stored in oil. Place the tomatoes in a decorative pattern on top of the goat cheese.
Bake the tart until are just starting to brown, about 20-25 minutes. Remove and cool slightly before removing the tart from the tin.
Sprinkle with remaining thyme leaves and serve warm or at room temperature.