• 3 Roma tomatoes

• 1 unbaked, refrigerated pie crust
• 4 T. Dijon or whole grain mustard
• 4 T. Dorothy Lynch Home Style (separated into 2 T. each)

• Salt and freshly ground pepper
• 2 T. (generous) chopped fresh chives 

• 8 oz. fresh goat cheese sliced into rounds

• 2 T. honey


Number of Servings: 4

Tart can be made on a baking sheet or in a tart pan. Pre-heat oven to 425 degrees. If necessary to cover tart pan, roll out pie crust on floured surface to desired size. Mix together 2 T. Dorothy Lynch Home Style with 4 T. mustard. Spread evenly on bottom of the tart dough and let it sit a few minutes to dry out. Slice the tomatoes and arrange them over the mustard dressing in a single even layer. Drizzle (or spray) olive oil over the top. Sprinkle with some chopped chives, then arrange the goat cheese on top and add some more fresh chives. Mix together 2 T. Dorothy Lynch Home Style and 2 T. honey and drizzle over the top of tart. Bake for 30 minutes until the dough is cooked, the tomatoes are tender and the cheese on top is nicely browned. Check frequently in the final 10 minutes to avoid over-cooking. Depending on your oven, passing the tart under the broiler to brown cheese may be necessary.