This recipe requires that you roast the tomatoes before making the tart and if you are looking for a recipe, Spicie Foodie has a great roasted tomato recipe on her blog (which I used) and she has some great recipes to use up any extras you might have.
Enough pastry for one pie plate
Enough roasted tomato pieces to cover the pie plate (I used about 18 small tomato halves)
225g goat cheese
2 cups of sliced farmer’s sausage
1/4 cup of freshly chopped basil and oregano
1/4 cup grated parmesan cheese
Preheat oven to 375F.
Line pie plate with pastry.
Spread (carefully) goat cheese evenly over the inside of the crust. This can easily tear at the pastry if you’re not careful.
Cover goat cheese with the tomato pieces.
Follow with a layer of the sliced sausage.
Sprinkle chopped herbs and grated cheese over the top.
You can season with additional salt and pepper or garlic but if you’ve followed the roasted tomato recipe I’ve linked to, you likely will find that to be overkill.
Bake for approximately 30-35 minutes or until the pastry is golden.
Notes: Roasted tomatoes can be made up to 2-3 days in advance and stored in the fridge. You could also easily make this tart with puff pastry too.
Makes 4 servings
Thanks to YMC Foodie of the Week, Melissa, for sharing this yummy savoury tart.