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Ingredients

• 1 refrigerated ready-to-use pie crust, or other unsweetened pastry for a single-crust 9-inch pie
• 4 ounces fresh goat cheese, crumbled or fontina cheese (preferably Italian), thinly sliced
• 1 1/4 pounds ripe tomatoes (about 10 medium plum tomatoes), thinly sliced crosswise
• 2 teaspoons olive oil, preferably extra-virgin
• 1/8 teaspoon coarse (kosher) salt
• Freshly ground black pepper
• 1 teaspoon fresh thyme leaves, coarsely chopped (for tart with goat cheese) or 1 1/2 tablespoons pine (pignoli) nuts, toasted (for tart with fontina)

Description

Tomato Tart - The Huffington Post

Kitchen Daily