Weekend Herb Blogging is upon us again. The host for WHB #105 is Susan at The Well-Seasoned Cook.

I was mulling over what to cook for this week's WHB event until I went out to check on the garden for the first time in a few days (it isn't attached to our house) to discover that the orange cherry tomato plants, which I thought had pretty much finished producing, had about forty ripe, sweet, cherry tomatoes hanging from the vines! There were also about five little, red tomatoes ready to pick. Weekend Herb Blogging decision made!

The weather during the day has been warm and sunny so I should have known that the garden would still be producing, but I'm new to this gardening thing. You can't imagine how surprised and pleased I was to have some more tasty, little tomatoes to enjoy.




Combined with some large tomatoes that our neighbor gave us last week, fresh thyme and goat's cheese, I made a delicious, summery tart for lunch.

Trio of Tomatoes and Chèvre Tart
serves 6-8

1 store bought or homemade pastry shell (Pâte Brisée recipe follows), pre-baked
1 large, ripe tomato
2-3 small, red tomatoes or 1/2 pint red cherry tomatoes
1 pint yellow or orange cherry tomatoes
3 eggs
1/2 cup crème fraîche or heavy cream
1 teaspoon fresh thyme
6-8 ounces chèvre, sliced into thin rounds
salt and freshly ground black pepper, to taste

Pre-heat the oven to 400 degrees.
Mix the eggs, crème fraîche and thyme together in a bowl.
Halve the cherry tomatoes and slice the big tomatoes. Lay the slices on the bottom of the pre-baked shell and scatter the halved cherry tomatoes over the top to evenly cover.
Lay slices of chèvre evenly over tomatoes and pour over the egg mixture.
Grind some pepper over the custard and sprinkle on salt to taste.
Bake 30-40 minutes.
Serve hot or warm.

Optional: Add some thinly sliced onion or minced garlic to the tomatoes.





Pâte Brisée

18 ounces all-purpose flour
1 ¼ cup, plus 1 tablespoon chilled butter
¼ teaspoon salt
¼ teaspoon cider vinegar
2 large eggs

In the bowl of a food processor fitted with the metal blade, add the flour, butter, and salt.
Pulse several times to form pea-sized lumps.
Add the vinegar and eggs and pulse to form a moist, crumbly mixture. Do not over process.
Turn out the dough onto a work surface and knead a few times by hand.
Form the dough into a disk, wrap the disk in plastic wrap and refrigerate. Will keep refrigerated for up to 3 days or frozen for 1 month.

To Pre-Bake

Preheat the oven to 325°F (160°C).
Remove the pâte brisée from the refrigerator and when warm enough to be pliable, roll out to about 1/8 inch thick.
Place the brisée into a 10 inch tart mold, fitting it around the bottom and the sides
Bake the shell for 10 to 12 minutes, until lightly golden. Let cool.