Tomato Season is here

Tomatoes are among my favorite foods and the season has really just begun. I return from the Marin Farmer's Market on Sunday's with bags of goodies: a wonderful variety of tomatoes, fruits and vegetables bursting with flavor.

I recently came across a recipe for a Tomato Tart that sounds divine! It is for four people but I don't see any reason why one couldn't make a smaller one when dining alone.

Tomato Tart

Servings: 4
Preparation and cooking time: 40 minutes

Ingredients:

4 tomatoes
1 sheet of round puff pastry
2 Tablespoons Dijon mustard
1/2 pound fresh goat cheese
Fresh Basil (optional)
2 teaspoons Herbs of Provence (mixture of thyme, rosemary, basil, wild thyme)
4 Tablespoons olive oil
Salt and pepper

Directions: 

Cut the tomatoes into slices, salt lightly and place in a strainer for 30 minutes to allow the extra water to drip off. 

Place the puff pastry into a round, buttered 10 inch pie dish. 

Spread the mustard onto the pastry sheet. 

Place the tomato slices on the mustard. 

Add pepper; spread the herbs and the fresh basil. 

Slice the goat cheese into fine slices and place onto the tomatoes. 

Add the olive oil onto the tart. 

Place in a preheated oven at 350 degrees for 30 minutes 

Serve with a green salad. 

Bon appétit !