Tomato and goat's cheese tart

So this heirloom tomato tart with edith's goat cheese has a pretty complicated name for what really is a rich, plain, quiche topped with tomato and crumbled goat's cheese.

It's pretty easy to do - mix up a rich quiche mixture (heavy on the cream, more egg yolks than whites) and season it with herbs, and pour it in to a blind baked tart shell.

The recipe includes the pastry recipe, but I cheated: pampas short crust pastry.  Too hot too make pastry quite frankly, and I did not read the recipe early enough in the day to make the pastry.  Too bad, tasted good.


I used the herbs that we add - dried oregano and rosemary and fresh chives and spring onions.  The trickiest part of the whole thing was pouring enough quiche mixture into the tart to make it a high quiche (no one likes lots of spare pastry except G) and yet not pour over the edge.  Poor G had to lower it very careflly into the oven - I couldn't even watch!

Anyway, into the oven until cooked and then back out - top the cooked quiche with goat's cheese and then tomato.  Another modification - just cherry tomatoes, no interesting tomatoes available at the green grocer!