Cookbook

425 F - bake crust with pie weights for 20'. Remove weights and bake 5-7' more or until bottom is gloden and set. Cool.

While crust cools, cover a baking sheet with several layers of paper towels. Slice tomatoes 1/4" thick. Arrange tomato slices in a single layer. Springle lightly with salt. Let stand 30', turning halfway through. Pat tomatoes dry, removing any large clumps of seeds.

In a medium bowl, combine softened goat cheese, softened mascarpone and parmesan. Add thyme and pepper. Spread in bottom of cooled tart crust Arrange tomatoes over filling, overlapping. Sprinle with salt and pepper. Bake 20'. shielding edges of tart with foil. Cool 15'. Remove from part pan, Cool completly on wire rack. Drizzle lightly with 1 Tbsp oilve oil. Garnish wtih fresh basil.

Aussi bon chaud.

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