The pastry is a dream–rich, buttery and very flaky. The filling is enhanced with a thin swath of Dijon mustard and the whole gist of tomatoes is topped with slices of goat cheese with fresh herbs and capers, moistened with olive oil and honey.. It cooks up quickly in a hot oven. You don’t even have to rest the pastry before rolling it out to fiit into a 10-inch tart pan.
I found the recipe from David Leibovitz who got inspiration for it from Gascony food writer and cookbook author Kate Hill. He made some changes and I made a few, too.
